This recipe starts off a bit like ratatouille with eggplant, zucchini, tomatoes, onions, peppers and basil. But it takes a veggie blast way past ratatouille! You can sub most any veg you like, the possibilities are endless!
Ingredients:
3 tbsps vegetable oil
1/2 medium eggplant, peeled and diced
2 onions, sliced or diced
4 garlic cloves, minced (divided)
2 celery stalks, sliced
2 carrots, sliced thinly
1 sweet pepper, diced
1 medium zucchini, diced
1 cup chickpeas, drained and rinsed
3 Italian tomatoes
1 cup frozen green peas
1 or 2 kale leaves, cut very thinly
1 tbsp tomato paste and 1-2 tbsp water
1 tsp salt
1/2 tsp pepper
1 tbsp fresh thyme
1/4 cup fresh basil
a few fresh mint leaves
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tbsps lemon juice
Herbs and kale came from my garden. I just love the purple basil !
Start by sautéeing the onions in vegetable oil until soft, then add the carrots and cook about 3 minutes.
Add the rest of the vegetables, except the tomatoes. Stir in 1/2 the minced garlic. Cook for 3-4 minutes.
Chop the fresh herbs and add to the mix along with the seasonings, tomato paste/water and lemon juice. Cover and cook over medium heat 3-5 minutes. Add the tomatoes and cook just a couple more minutes.
When the veggies are cooked the way you like them stir in the rest of the garlic and serve with rice, bulgar or couscous like this...
Serves 4 and the aroma is amazing!
Adapted from Nevine's Cuisine Vegetable Medley
No comments:
Post a Comment