This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree.
Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007).
- 1 globe eggplant (about 1 pound, unpeeled and cut into 1-inch cubes)
- 1 teaspoon kosher salt (plus more for sprinkling)
- 1/2 cup olive oil
- 1 onion (sweet, cut into 1-inch cubes)
- 2 zucchini (cut into 1-inch cubes)
- 1/2 bell pepper (red, seeded and cut into 1-inch squares)
- 1 tablespoon garlic (minced)
- 1 pound tomatoes (ripe, seeded and chopped)
- 1/3 cup tomato paste
- 3 tablespoons fresh basil (minced)
- 1 tablespoon fresh sage (minced)
- 1 tablespoon fresh oregano (minced)
- Black pepper to taste (freshly ground)
- Preheat the oven to 400°F.
- Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes.
- Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
- In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes.
- Stir in the tomatoes and tomato paste. Cook, stirring often until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste.
- Divide among 6 small plates and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||4 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||10 g|