Recipe
TOMATOES WITH PEPPERS AND STEWED EGGPLANTS
Serves: 4
Preparation time: 1 hour If they like it, it serves 4 otherwise
Cooking time: 40 minutes
Totaltime: 1 hour 40 minutes
Ingredients
- 3 medium eggplants
- 5 tablespoons olive oil
- 3 white onions, peeled and chopped
- 1 teaspoon coriander seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cumin
- 1/2 cup chopped cilantro
- 1 tablespoon lemon juice
- salt and pepper to taste
- a pinch cayenne pepper
- 1 red pepper
- 1 yellow pepper
- 4 garlic cloves
- 1/2 cup olive oil
- 3 large vine ripe tomatoes
- sea salt and ground pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
Preparation
-
Prepare the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.
Heat olive oil in a skillet. Add eggplants and sauté for 5 minutes over medium heat, until lightly brown. Add chopped onions and coriander seeds; continue cooking for 5 minutes, adding more oil if necessary. Season with cinnamon and cumin ; add cilantro, lemon juice, salt and pepper, cayenne and chicken broth.
Cover and simmer for 40 minutes, or until eggplants are soft and almost all liquid has evaporated. Cool and refrigerate.
Prepare the peppers a day ahead. Wash and dry peppers. Grill under a broiler until the whole surface of the peppers is dark brown to black. Remove skin. Cut in halves and remove seeds and white pith. Cut into strips.
Peel and slice garlic. In a glass bowl, combine pepper strips with garlic and oil. Allow to marinate for a day or two.
To assemble:
Slice tomatoes. Arrange on plates or platter. Sprinkle with sea salt, pepper, oil and vinegar, cilantro and basil. Spoon peppers and eggplant compote around tomatoes. Serve cold.
main ingredients:
type of recipe:
vegetable
type of dish:
side-dish
cuisine:
Mediterranean
specific recipes:
Chef-recipe
dietary considerations:
Array
Type of meal:
lunch
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