UNITS
SCALE
INGREDIENTS
- 2 Eggplant , diced into .5 cm / ½" pieces
- To taste Salt
- 1 tbsp Olive oil , extra virgin
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp Olive oil
- 1 Yellow onion, chopped
- 2 Red bell pepper, cut into thin spears
- 1 Bay leaf
- 1 tbsp Tomato paste
- ½ cup White wine
- 2 Zucchini, sliced into coins
- 3 cloves Garlic, minced
- 2 cups Cherry tomato, halved
- 1 tsp Oregano, dried
- ½ tsp Red pepper flakes
- For garnish Basil , chopped
METHOD
- Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add eggplant and season with salt and black pepper. Cook until golden all over, about 5 minutes. Transfer eggplant to a plate and set aside.
- Add olive oil to the pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion starts to turn tender, about 5 minutes.
- Add tomato paste and stir until fragrant, about 1 minute. Deglaze the pan with white wine and reduce until most of the liquid has evaporated.
- Stir in zucchini and cook until tender, about 4 additional minutes. Stir in garlic, cherry tomatoes and oregano.
- Season mixture with red pepper flakes, salt and black pepper and cook, stirring occasionally, until tomatoes start to break down. Add eggplant back to the pot and stir to combine. Garnish with basil.
NOTES
- Best served warm
- Can be served as a side dish or on bread as a snack or appetizer
