| 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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