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Categories:
eggplant salt extra-virgin olive oil onion red bell peppers zucchini garlic ground coriander thyme freshly ground pepper basil
Viewed: 44 - Published at: 3 years agoIngredients
- 1 large eggplant (about 1 1/2 pounds), peeled and cut into 1-inch pieces
- Salt
- 1/2 cup extra-virgin olive oil
- 1 large onion, halved lengthwise and thinly sliced crosswise
- 2 medium red bell peppers, cut into thin strips
- 2 medium zucchini, sliced 1/4 inch thick
- 4 garlic cloves, minced
- 2 pounds tomatoespeeled, seeded and coarsely chopped
- 1 teaspoon ground coriander
- 2 tablespoons chopped thyme
- Freshly ground pepper
- 1/4 cup chopped basil
Method
- In a colander, sprinkle the eggplant with salt and toss.
- Let stand for 1 hour.
- Transfer the eggplant to paper towels and pat dry.
- Heat 2 tablespoons of the oil in a large skillet.
- Add the onion and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
- Scrape the onion into a large enameled cast-iron casserole.
- Repeat the process with the bell peppers, zucchini and the garlic with the eggplant, using 2 tablespoons of oil to cook each batch.
- Stir the tomatoes, coriander and thyme into the vegetables in the casserole and season with salt and pepper.
- Cover and simmer over low heat until the tomatoes are broken down and the vegetables are very tender, about 20 minutes.
- Stir in the basil and serve.
