Featured Author
Featured Author

Saturday, July 9, 2011


4 tablespoons olive oil
4 cloves garlic, crushed and minced
1 ½  large onion, chopped
5 small eggplants, cubed
6 small bell peppers, coarsely chopped
4 pounds tomatoes, cooked, reduced and pureed (I use medium blade mouli)
1 handfull basil
few sprigs oregano
1 bay laurel leaf

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add peppers  qne sauté another few minutes. Add eggplant; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 8.

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