• 1/2 a green bell pepper (about 1/3 cup)
  • 2 ripe medium tomatoes
  • 1 fresh green chile or jalapeno, diced, seeds removed
  • 1 large eggplant peeled and sliced into 1/2-inch thick rounds, then quartered
  • 1 cup olive oil
  • 2 small zucchini, sliced into 1/2-inch thick half moons
  • 8-10 garlic cloves, finely chopped
  • 1/2 tsp cayenne pepper
  • Salt and freshly ground black pepper to taste


  1. Set oven to 400 degrees.
  2. Place the bell pepper half and tomatoes in a roasting pan and splash with some olive oil. Roast until the skins are coming off of the tomatoes, about 40 minutes. Once cool enough to handle, core the tomatoes. Cut the peppers into 1 inch pieces and the tomatoes into chunks.
  3. Meanwhile, lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes then pat dry with paper towels. 
  4. In a large saute pan, heat the olive oil over medium-high heat, then add the eggplant rounds and cook until light golden, about 7 minutes, tossing every so often as they cook. Remove the eggplant with a slotted spoon and let the oil cool significantly, about 15 minutes with the heat turned off.
  5. Turn the heat to low, then add the zucchini, peppers, tomatoes, chili pepper and garlic, season with salt, pepper and cayenne pepper. Cook until the zucchini wilts somewhat, about 10-15 mins. Set aside.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();