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Sep 20, 2010


From (the only cookbook I own): Healthy Mediterranean Cookbook by Joanna Farrow & Jacqueline Clark

2 lb ripe tomatoes
1/2 cup EVOO
2 onions, thinly sliced
2 red bell peppers, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
1 large aubergine (egg plant), cut into chunks
2 courgettes (zucchini) cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 T fresh Thyme
salt and pepper

PLUNGE tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away skins and chop roughly.

HEAT a little of the oil in a large pan and fry the onions for five minutes. Add the peppers and fry for another 2 minutes. Set aside. Add eggplant and more oil, fry for 5 more minutes. Add remaining oil and zucchini and fry for 3 more minutes. Set aside.

ADD garlic and tomatoes to the pan with bay leaves and thyme, salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

RETURN all of the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.

SERVE over rice or just with a hot, buttery baguette.

1 comment:

kyooty said...

Would Diced Can tomatoes work? I'm lazy in the tomato department.