Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

1 small eggplant, chopped
1 tbsp coarse sea salt/kosher salt
1 red onion, chopped
2 tbsp fresh garlic, minced
2 tbsp extra virgin olive oil
1 bay leaf
1 tsp fresh thyme, chopped
4 tomatoes, medium dice
1 zucchini, chopped
1/4 cup white wine
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1/4 cup fresh basil, chiffonade
1/2 tsp fennel seed, crushed
1 tbsp fresh parsley, chopped
Salt pepper, to taste
Toss the eggplant in the coarse salt and allow to sit for 30 minutes. This draws out the bitter juices. Rinse the eggplant and pat dry. Sweat the onion and garlic in the oil over medium heat, until onion is translucent. Add the bay leaf, thyme, eggplant, tomatoes and zucchini. Cook for 5 minutes over medium-high heat. Deglaze the pan with wine and add the peppers. Simmer for 15 minutes and stir in the basil, fennel seed and parsley (add a little water if it seems too dry). Before serving, remove the bay leaf and season to taste. Yield: 2-4 servings

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