| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Japanese |
|
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Extra virgin olive oil |
| 6 |
|
Onions; in 1/2" dice |
| 2 |
md |
Zucchini; in 1/2" dice |
| 1 |
md |
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 |
tb |
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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