| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 6 | servings | |
INGREDIENTS
| 2 | Eggplants; cut in 1/2 in., (1 cm) cubes (don't peel them) | |
| 2 | Zucchini; cut in 1/2 in., (1 cm) cubes (don't peel them) | |
| Olive oil | ||
| 2 | Bell peppers; cut in half, seeded, & cut into thin slices | |
| 1 | lg | Onion cut in half & sliced |
| 5 | Cloves minced garlic | |
| 1 1/2 | lb | Tomatoes peeled & chopped |
| Salt & pepper | ||
| 2 | ts | Sugar |
| 1 | Good bunch of flat leaf parsley or coriander; chopped, (1/2 c.) |
INSTRUCTIONS
Sprinkle the eggplant cubes with salt and leave for 1 hr. to draw out their juices, then rinse & dry them. Very briefly, shallow-fry the eggplant & the zucchini separately in hot oil until lightly browned then place on paper towel to drain. Fry the onion & peppers over gentle heat in 3 tbs. olive oil until the onion is golden & the pepper is soft. In a pot fry the garlic in 2 tbs. oil until golden. Add tomates, salt, pepper & suger & simmer about 20 minutes until reduced to a thick sauce. Stir in the vegetables & the parsley (or coriander) & remove from heat. This can be eaten hot or cold. *Variation: when eaten cold a few sprigs of chopped fresh mint and some olives may be added Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Nov 1, 1998, converted by MM_Buster v2.0l.
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