| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplants peeled and cut in; 1 inch thick dice |
| 4 |
|
Zucchinis; 1 inch thick dice |
| 4 |
|
Tomatoes; peeled, seeded and diced |
| 5 |
lg |
Onions; sliced |
| 4 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Oregano |
| 1 |
c |
Olive oil |
| 1/2 |
c |
Peanut oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Place eggplant in a colander in layers each sprinkled with salt. Put a
weight on top and let stand 1 hour. Rinse eggplant and dry well in kitchen
cloth, squeezing to remove all the liquid. Heat peanut oil in pan and fry
eggplant in batches just until golden brown. Transfering it to a colander
to drain off fat. Cook zucchini in oil left in pan in the same manner. Heat
olive oil in a large saucepan and cook onions until soft, about 5 minutes.
Add bell pepper and garlic to the pan and cook 5 minutes. Add tomatoes,
seasonings and simmer all for 30 minutes covered. add zucchini and eggplant
to saucepan and continue simmering covered 1 hour. If at the end of this
time there is still too much liquid in pan, turn heat up and cook a few
more minutes.
NOTES : This is a great side dish with almost any grilled food. Serve at
room temperature with some lemon drops.
Recipe by: Miriam P. Posvolsky Posted to JEWISH-FOOD digest V97 #225 by
Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 03, 1997
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