Peel and cut up an eggplant. Salt liberally, then put in a colander with a heavy plate on top to drain. Leave this way for about 1/2 hour, then rinse and blot dry. (The eggplant's juices can be bitter).
In a large dutch oven, saute garlic in olive oil (use lots).
Add, sauteing a few minutes or more after each addition, and stirring frequently:
Several onions, sliced, a couple of washed and sliced zucchini, some green and red bell peppers, the eggplant, and some canned or fresh tomatoes (if using fresh, peel and seed).
You can also add some mushrooms if you are partial to them, or perhaps some pitted greek olives. Lower heat and cook for an additional 30 minutes or thereabouts. Add fresh basil, parsley, and a bit of fresh oregano or marjoram, along with the juice of 1/2 lemon. Correct for salt and pepper.
Serve with crusty bread or pasta.
Carolyn
(5/20/02)
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