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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This dish can be used as a main course or side or appetizer. You can serve it hot or cold depending on the season! This is really fantastic and well worth the time. Ingredients:
2 large eggplant coarsely chopped |
4 zucchini coarsely chopped |
2/3 cup olive oil |
2 sliced onions |
2 chopped garlic cloves |
1 large red bell pepper seeded and coarsely chopped |
2 large yellow bell peppers seeded and coarsely chopped |
1 fresh rosemary sprig |
1 fresh thyme sprig |
1 tsp coriander seeds crushed |
3 skinned seeded and chopped plum tomatoes |
8 basil leaves, torn |
salt and pepper |
Directions:
1. Put eggplant in colander and sprinkle with salt.
2. Place eggplant on plate and put something heavy on top so you can extract the bitter juice. Leave for 30 minutes. (DONT skip this first step I have tried it with out doing it and it tastes TERRIBLE! Better to omit eggplant altogether!:)
3. Heat olive oil in large sauce pan and fry onions until softened. Add garlic and cook for 2 minutes more.
4. Rinse, drain and dry eggplant.
5. Add to pan with peppers increase heat and saute until peppers are just starting to turn brown.
6. Add herbs and coriander seeds. Cover the pan and cook gently for 40 minutes
7. Add tomatoes and taste. Then add salt and pepper as desired
8. Cook for another 10 minutes.
9. Vegetables should be a little soft just not mushy
10. Remove herb sprigs
11. stir in torn basil
12. cool slightly to let flavors set
13. Serve however you like.
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