Side dish - Vegetarian - Celiacs and lactose intolerants safe
2 red, yellow or orange bell peppers (or a mix of them)
1 medium eggplant
2 medium potatoes
1 14-oz can Italian peeled San Marzano tomatoes, with their juice.
Extra virgin olive oil
Fresh basil, chopped (or parsley or oregano)
Wash peppers, zucchine and eggplant. Remove stem, seeds and inner white ribbings from bell peppers, peel eggplant, potatoes, onions and carrots (if needed).
Dice all vegetables and keep the separate. Dice the peeled San Marzano, and set aside with their juice.
In a big casserole with lid, warm 4 tbsp of olive oil and sautee onions, carrots, peppers and potatoes for about 2/3 minutes, then add eggplant and zucchine, sautee everything together for another couple of minutes, stirring, then season with salt.
Add San Marzano with their juice, stir well, season with salt again, if needed; lower heat to simmer and cover with lid.
Cook for about 20 minutes or until when all vegetables are soft.
If it thickens too much, add a few tablespoons of warm water or vegetable broth.
When it's almost ready, add the fresh herb you prefer.
Serve hot, warm or at room temperature with eggs, cheese, grilled with meat or fish. It's also good on toasted bread (bruschetta style).
This recipe doesn't really have a number of servings.....
- You can use fresh, very ripe tomatoes (peel them first).
- I sauteed all vegetables separately, in a non-stick skillet, seasoning with salt during the "sauteeing", then I transfered the vegetables in a casserole and cooked as specified: it takes longer but gives a better flavor.
- If you transfer it in an air-tight container when at room temperature, it keeps easily 4-5 days in the refrigerator. You can also freeze it.