I can't believe how long my hair was....
This is a recipe I demonstrated at the Holland Farmer's Market in 2008. Most people have such a fear of eggplant. The secret to making any recipe with eggplant successful is to soak slices of it in a mixture of salt, lemon juice, and water for a few minutes, then press the eggplant to squeeze all the excess (and absorbed) juices out.
Ingredients:
2 tablespoons olive oil 2 cloves garlic, crushed and minced
1large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:
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 eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serve mixture on toast.
Serves 4.
