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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Don't worry about adding the extra salt necessary to extract the bitter juices from the eggplant. It's removed before you start cooking and won't have a great effect on the sodium content of this make-ahead side dish. This mélange of vegetables is sensational served in a pita bread slathered with Red-pepper Hummus, so you may want to save a little of each for your lunch box. |
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Ingredients
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1 tbsp (15 mL) salt |
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2 large eggplants, thickly sliced |
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2 zucchini |
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3 tbsp (45 mL) olive oil |
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2 onions, peeled and thinly sliced |
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3/4 tsp (4 mL) ground cumin |
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1/2 tsp (2 mL) paprika |
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1/4 tsp (1 mL) yellow mustard seeds |
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1 cup (250 mL) canned diced tomatoes |
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2 tbsp (30 mL) balsamic vinegar |
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1 tsp (5 mL) finely grated lemon peel |
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2 tbsp (30 mL) each chopped coriander leaves and mint or basil |
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1/4 tsp (1 mL) each salt and pepper |
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Preparation
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Sprinkle salt lightly over eggplant and set in a colander for 20 minutes. Discard bitter juices that drain from eggplant. Rinse and pat eggplant dry with paper towel. Coarsely chop eggplant and zucchini and reserve.
Heat oil in a Dutch oven set over medium heat. Add onions, cumin, paprika and mustard seeds. Cook for 7 minutes. Add eggplant and zucchini and cook, stirring often, for 5 minutes or until lightly browned. Stir in tomatoes and vinegar.
Reduce heat and simmer, stirring occasionally, for 10 to 12 minutes or until eggplant is very tender. Stir in lemon peel, coriander and mint. Season with salt and pepper, adding more to taste. Serve hot or at room temperature.
Makes 8 servings.
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