Autor: IvanaS

Hrvatska

Trenutna ocjena 1  (7 glasova)

Sastojci

Priprema

3 eggplants cut into 3 cm cubes

Salt

½ cup olive oil

2 onions, thinly sliced

2 cloves garlic, thinly sliced

3 red peppers, seeded and cut into cubes

6 small or 3 large zucchini, cut into 3 cm cubes

A few coriander seeds, crushed

4 large ripe tomatoes, peeled, seeded and chopped

Freshly ground black pepper

Freshly chopped parsley, or torn basil

METHOD

Place eggplant on a tray and lightly sprinkle with salt. Cover with foil and press lightly with weights for an hour. Wipe off moisture with a paper towel or clean tea towel, and drain juices.

Heat oil in an enamelled cast-iron casserole in which the finished dish can be served, and sauté onion until limp and golden. Add garlic, red pepper and eggplant, then cover the casserole and cook gently on stovetop for 40 minutes. Add zucchini, coriander seeds, tomato and a grinding of black pepper and cook for a further 20 minutes until vegetables are tender. Stir in parsley or basil and adjust seasoning. Serve either hot, warm or cold.