lunedì 30 settembre 2013
MEDITERRANEAN SIDE DISH
2 red, yellow or orange bell peppers (or a mix of them)
1 medium eggplant
2 medium potatoes
1 28-oz can Italian peeled San Marzano tomatoes, with their juice.
1 cup Italian dried black olives
Fresh basil, chopped (or parsley or oregano)
Extra virgin olive oil - Salt
Wash peppers, zucchine and eggplant. Remove stem, seeds and inner white ribbings from bell peppers, peel potatoes, onions and carrots (if needed).
Roughly chop the peeled San Marzano, and set aside with their juice.
Dice all vegetables (not too small) and keep eggplant and zucchine separate, since they cook faster.
In a big saucepan with lid, warm 4 tbsp of olive oil and sautee onions, carrots, peppers and potatoes for about 5 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 and olives, stir well, season with salt again, if needed; lower heat to simmer and cover with lid.
Cook for about 20 minutes or until 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.
This recipe serves 6-8 pepole at least, depending on how it's used
- It can be served with eggs, cheese, grilled with meat or fish. It's also good on toasted bread (bruschetta style).
- It's a great pasta sauce
- I sauteed all vegetables separately, in a non-stick skillet, seasoning with salt during the "sauteeing", then I transfered the vegetables in a saucepan and cooked as specified: it takes longer but gives a better flavor.
- It's lactose and gluten free. It's vegetarian and, given the very low amount of fats, it's great for diets!