INGREDIENTS: (VEGATETARIAN STYLE)
2 small zucchini, sliced into 1 inch pieces set asside
1 cup Greek black pitted olives
3 large onions sliced into 1/2 inch slices or 1 doz small onions peeled
1 green pepper sliced into about 1/4 inch slices
1 red pepper sliced into about 1/4 inch slices
1 sprig of thyme
2 tab of basil
2 bay leaves
salt and freshly ground pepper
DIRECTIONS:
1. prepare all the vegtables
9. add about 1 tsp salt and about 1/2 tsp pepper or to taste
10 remove thyme, bay leaf
11. ladle vegtables on a large platter and serve
1 eggplant cut in 1 1/4 inch slices salted and put into a
colander to drain then cut into 2 inch pieces2 small zucchini, sliced into 1 inch pieces set asside
1 cup Greek black pitted olives
3 large onions sliced into 1/2 inch slices or 1 doz small onions peeled
1 green pepper sliced into about 1/4 inch slices
1 red pepper sliced into about 1/4 inch slices
4 large tomatos, seeded and sliced into 1/2 inch sliced and cut in half
1/2 can 6oz tomato paste1 qt of homemade tomato sauce or 1 lg can of diced tomatos
6 cloves of garlic smashed1 sprig of thyme
2 tab of basil
2 bay leaves
salt and freshly ground pepper
1/2 cup of vigin olive oil
DIRECTIONS:
1. prepare all the vegtables
2. put the half cup of oil in a large fry pan
3. fry the egg plant until brown and set aside
4. fry zucchini to slightly brown and set aside (add more olive oil if necessary)
5. fry the red and green peppers and set aside
6. fry the baby onions until slightly brown and set aside
7. fry tomato paste in the oil and add the tomatos and stir until combined.
8.put all the vegtables, garlic, tomatos, 1/4 cup of water, fried tomato paste
and tomatos, and spices into a pot or very large fry pan and put the top on and cook for
20 minutes or so and check that its not under or over done; adjust heat
if necessay, until well heated but do not have the vegtables limp.9. add about 1 tsp salt and about 1/2 tsp pepper or to taste
10 remove thyme, bay leaf
11. ladle vegtables on a large platter and serve
sometimes i use yellow squash and red onion to add another color element. they say "you eat with your eyes" so i like to make things as colorful as possible. sea salt makes a big difference too. another good flavor enhancer is to roast the peppers on an gas range and peel them. when you pincage, a little red wine vinegar helps get the fond off the bottom of the pan and adds more flavor too.
ReplyDeleteAmanda,
ReplyDeletegreat suggestions; you can also put a heavy sheet of aluminum foil on a grill, add olive oil and fry the vegtables edges brown until aldente. tdhe only problem with sea salt is that it is less salty so you decide how you want it. I changed the time so that everything is not over done
frank ashton