now you might think this looks like dog slobber or something to that effect, but in actuality this is my new favorite healthy summer veggie dish! and its french and insanely delicious! and we watched the movie while we ate it! how ridiculous can we get?!?
The recipe comes from Mrs. Julia Child!
Ingredients: (for half of her recipe)
1/2 lb eggplant
1/2 lb zuchinni
1 tsp salt
olive oil
1/4 lb thinly sliced yellow onions
1 sliced green pepper
1 clove mashed garlic
1/2 lb firm, ripe, tomatoes-peeled sliced and juiced
Directions:
1) Peel the eggplant and cut into lengthwise slices (3/8 inch thick), about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size. Place the veggies in a bowl and toss with salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
2) One layer at a time, saute the eggplant and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
3) In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
4) Cook the tomatoes in boiling water for 10 seconds. Then peel off the skin and cut across the tomato (not through the stem) and then squeeze to remove seeds and juice, you will now have pulp! Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes so that tomatoes render their juices. Once you have about 1/2 cup of juice on the bottom, raise the heat and boil for several minutes, until juice has almost entirely evaporated.
5) Place a third of the tomato mixture in the bottom of the casserole. Arrange half of the eggplant and zucchini on top, then half of the remaining tomatoes. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes.
6) Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for 15 minutes! But don’t let the veggies burn!
and look at that glorious zucchini and eggplant organization! Becca rocks my world!
that looks more like dog exhaust. Actually, it’s probably really good with rice, or on a sandwich.
How are you cooking so much? You need a job, I mean another job.
rice would definitely be good. remember I (we) have to eat to live! making awesome stuff just makes my hobby (this is a hobby :-)) even more satisfying!