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extra-virgin olive oil red onion fennel bulb stalks celery red kosher salt bay leaves vegetable oil eggplants zucchini cider vinegar honey oil capers oregano
Viewed: 52 - Published at: 10 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1 large red onion, cut into 3/4-inch chunks
- 1 fennel bulb, trimmed, cored, cut into 3/4-inch chunks
- 4 stalks celery, peeled if necessary, cut into 3/4-inch chunks
- 2 red, yellow, or orange bell peppers, seeded, cut into 3/4-inch chunks
- 2 teaspoons kosher salt, plus more as needed
- 2 fresh bay leaves, or 3 dried bay leaves
- 1 cup vegetable oil
- 2 small, firm eggplants, cut into 3/4-inch chunks
- 2 medium zucchini, cut into 3/4-inch chunks
- 1/3 cup cider vinegar
- 2 tablespoons honey
- 12 oil-packed sun-dried tomatoes, drained, cut into strips
- 1/2 cup drained tiny capers in brine
- 1 teaspoon dried oregano
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, fennel, celery, and peppers, season with 1 teaspoon salt, and drop in the bay leaves.
- Toss a few times to coat the vegetables in the oil, then cover and let sweat over low heat until tender, about 10 minutes.
- Heat 1/2 cup of the vegetable oil in another skillet over medium-high heat.
- Slide in the eggplants and cook, turning to brown all sides, about 6 to 7 minutes.
- Drain the eggplants on a paper-towel-lined baking sheet.
- Add the remaining 1/2 cup of oil to the skillet, and repeat with the zucchini, browning on all sides, about 6 to 7 minutes.
- Remove the browned zucchini, and let it drain along with the eggplant.
- Meanwhile, bring the vinegar and honey to a boil in a small saucepan, and cook until syrupy and reduced by about half, 2 to 3 minutes.
- When the onion, fennel, celery, and peppers are tender, uncover and add the sun-dried tomatoes.
- Cook, uncovered, to evaporate excess liquid, about 2 to 3 minutes more.
- Sprinkle in the capers and oregano.
- Pat the eggplants and zucchini dry, and season with 1/2 teaspoon salt.
- Add the eggplants and zucchini to the skillet with the other vegetables, and toss to combine.
- Drizzle in the reduced vinegar mixture, season with remaining 1/2 teaspoon salt (or as needed), and toss for a minute or two, just until the vegetables are glazed.
- Serve warm or at room temperature.
