| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Japanese | 4 | Servings | |
INGREDIENTS
| 6 | T | Extra virgin olive oil |
| 6 | Onions, in 1/2" dice | |
| 2 | Zucchini, in 1/2" dice | |
| 1 | Japanese eggplant, in 1/2" | |
| dice | ||
| 10 | Cloves garlic, thinly sliced | |
| 1 | Sprig thyme lavender | |
| rosemary tied together | ||
| 2 | Red bell peppers seeded and | |
| cored in 1/2" dice | ||
| 1 | T | Sugar |
INSTRUCTIONS
In a large heavy saute pan, heat oil over medium heat until smoking. Add onions and cook until lightly browned, about 8 to 10 minutes. Add zucchini, eggplant, herb bundle, bell peppers, and sugar and cook until marmalade-like consistency, about 1 hour. Remove to cool and store in a crock. Serve with socca and fresh dried goat cheese. Yield: 4 servings Notes: Recipes for #ME1A16 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A16 Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 19.4mg
Potassium: 706.8mg
Carbohydrates: 30.2g
Fiber: 5.8g
Sugar: 16.5g
Protein: 4.4g