By Chef Casey Colaneri, winner of the 2013 Kosherfest Chef's competition
This is a great side dish or pasta sauce. It is perfect for vegetarians!
3 lbs. chopped eggplant-- unpeeled
1 small red onion diced
1 zucchini chopped
1 yellow squash chopped
2-vine ripe tomatoes chopped
1⁄4 cup any pitted green olives
2 cloves fresh garlic, diced
1⁄2 cup white wine
1/2-cup extra virgin olive oil
1 tsp. red pepper flakes
1⁄4 tsp. fresh oregano
1⁄4 tsp. fresh thyme
Preheat oven to 350 degrees
Heat a large sauté pan; add half the olive oil and sauté eggplant for 10 minutes. Remove and set aside
Re-heat the pan and add the remaining olive oil. Once heated. add in onion, then garlic; wait 2 minutes, then add in the rest of the ingredients. Cook for 10 minutes; add eggplant back to the sauté pan
Cook until the liquid is reduced by half and then add to a casserole dish. Cover with foil and place in preheated oven for 20 min or until desired consistency. Season to taste when finished cooking. Serve in large casserole pan and manga!
Note from Chef Colaneri:
This dish has no salt added till the end. Be careful not to cut your eggplant too small or you will have mush. This dish can be modified with any ratio of vegetable to eggplant, but remember that it is traditionally an eggplant dish. Leftovers can be pureed and heated with vegetable stock to create a hearty soup or pasta dish.
Recipe: kosher, vegetarian
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