Delicious hot or cold
Source: Vegetarian Times Magazine, 1999
Place eggplant cubes in a colander in sink.
Sprinkle with 1 teaspoon salt and toss to mix.
Let stand 5 minutes, then rinse under cold running water.
Drain well.
Pat dry with paper towels.
In non-stick Dutch oven or large, wide saucepan, heat canola or grapeseed oil over medium-high heat. Test the oil with a drop of water....the water should sizzle in pop when it's hot enough.
Add eggplant. First you want to quickly brown the outside of the cubes to seal the eggplant so it's not so spongy, and then the middle will steam nicely. Cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
Add onions, bell pepper, and garlic.
Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
Add zucchini and cook 5 minutes, stirring occasionally.
Stir in tomatoes, 1/2 cup of water, 1 cup of white wine, black pepper, red pepper flakes, and remaining 1/4 teaspoon salt.
Bring to a boil.
Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
Remove from heat and stir in basil.
Serve hot or at room temperature.
Notes: I saute the two chopped onions first until they are very golden, then add the cubed eggplant to golden them (adding a bit more olive oil and salt); then the chopped peppers and garlic. After sauteing a bit, I add the can of crushed tomatoes. At the very end I add the rounds of zucchini, so they are more steamed than cooked and still have a bit of crunch. After I have turned off the heat a splash of either red wine or balsamic vinegar and some fresh lemon or lime juice and lots of fresh parsley or cilantro. I like it best served warm the next day, so that also helps that the zucchini were not completely cooked on the first go round. Add the lemon juice and parsley just before serving.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 108 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 146.7mg | 5 % | |
Potassium 785mg | 21 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 13.6g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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