| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
North African |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Barley |
|
|
Salted water |
| 1 |
|
Very large (12") or two average (6") eggplants; peeled; diced |
| 1 |
|
Medium-sized Butternut squash; seeds and goo removed; peeled; diced |
| 1 |
sm |
Onion; minced fine |
|
|
Salted water |
| 1 |
ts |
(rounded) basil (up to) |
| 4 |
tb |
(or more) peanut butter; preferably chunky (up to) |
| 2 |
tb |
Tomato paste |
|
|
Cumin (to taste) |
|
|
Generous amount sriracha sauce; or your favorite hot sauce |
|
|
Lot of garlic |
INSTRUCTIONS
Date: Sun, 18 Feb 1996 03:23:00 GMT
From: rain@hothouse.iglou.com (Rain)
Here's a little something vaguely North African-style I threw together last
night out of what was in the house; it was good then and better today.
Cook about 1 1/2 c. barley in salted water till it's done but still
slightly chewy. Drain if there's liquid left. (The liquid will be
appreciated by your pet on h/is dry food.)
Peel and dice One very large (12") or two average (6") eggplants, One
medium-sized butternut squash, seeds and goo removed and One small onion,
minced fine. Cook veggies till tender in barely enough salted water to do
the job (not quite enough to cover) with About 1 rounded tsp. basil.
When done, add remaining ingredients. Cook a few more minutes to thicken
and (if necessary) reduce sauce, stirring frequently. Salt to taste and
serve over barley.
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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