Ingredients:
Eggplants - 2
Yellow bell pepper - 1 small
Red bell pepper - 1 small
Green bell pepper - 1 small
Zucchini - 1 medium size
Ripe tomatoes - 500 gms
Onion - 1 (chopped)
Garlic cloves - 2-3 (finely chopped)
Dried herbs - 2 tsp
(thyme, parsley and rosemary)
Salt to taste
Olive oil - 5-6 tbsp
Method:
Eggplants - 2
Yellow bell pepper - 1 small
Red bell pepper - 1 small
Green bell pepper - 1 small
Zucchini - 1 medium size
Ripe tomatoes - 500 gms
Onion - 1 (chopped)
Garlic cloves - 2-3 (finely chopped)
Dried herbs - 2 tsp
(thyme, parsley and rosemary)
Salt to taste
Olive oil - 5-6 tbsp
Method:
- Cut eggplants into round thin slices. Sprinkle salt and keep aside. Squeeze the eggplants to eliminate the bitter juice.
- Brush olive oil and put them under a grill till they are light brown.
- Cut the grilled eggplants and zucchini into cubes and the bell peppers into thin strips.
- Heat oilive oil, add the onion and fry till it is light brown.
- Add the garlic, zucchini and peppers. Cook for about 5-6 minutes.
- Blanch the tomatoes, takeout the skin, de-seed and chop finely. Add the tomatoes, eggplants and herbs to the pan.
- Season with salt and pepper and simmer for 10 minutes over low flame till the vegetables are tender and the gravy is thick.
- This mixed vegetable stew goes well with the rice dishes.
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