Thursday, September 29, 2011


This is a dish is fairly easy and very delicious.  I am making it with some friends today so I thought I would put it up here to share with you and as an easy way to have it ready for my friends to take home with them.


2 medium sized firm eggplants, peeled, sliced, salted, (do this first) rinsed and then diced
While the eggplant is exuding its excess (and bitter)liquid prep the following vegetables.

2 medium onions, thinly sliced
2 cloves of garlic, finely minced
4 green peppers, julienned (1 1/2 inch by 1/8 inch matchsticks)
3 small zucchini in 1/2 inch slices
15 oz can of whole tomatoes roughly chopped. (Seasonally replaced by good fresh tomatoes)
2 T basil, chopped

Then Saute the onions and garlic in 1/3 cup olive oil until golden brown.  Then add all the vegetables plus 1/2 cup of black olives and the rinsed and diced eggplants.

Simmer covered over very low heat for 30-45 minutes.  Then uncovered to reduce the liquid.
 Season with salt and fresh ground pepper.

Serve with sour cream and crusty bread.


I also love to use the leftovers from this as the vegetable/red sauce component of vegetable lasagna prepared in the french style with a mornay sauce (rather than a ricotta or cottage cheese)

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