|A one-pot sort of meal!|
- 2 eggplants
- 1/2 yellow onion – diced
- 4 cubes Dorot basil or 4 tsp. chopped fresh basil
- 2 red bell peppers
- 5 cloves garlic
- 2 summer squash
- 2 C. chopped tomatoes (fresh is best, but canned will do in a pinch)
- 1/4 C. red wine (optional)
- 1 Tbsp. sea salt
- 1 Tbsp. freshly ground black or white peppercorns (adjust salt and pepper quantities to taste)
- 4 Tbsp. olive oil
1. Slice eggplants in half, lengthwise. Spray sheet pan with non-stick spray. Place eggplant open-side down on pan and roast at 425 for 20 minutes or so, until soft. Turn eggplant over half-way through cooking time.
2. Roast the peppers and garlic cloves, whole, along with the eggplants. The peppers only need 10 minutes or so, the garlic 5 minutes or so. (Keep the garlic in the skins while you roast it. The skins will slip right off after it cools.)
3. Saute onion and basil in olive oil over medium-high heat until onions are translucent.
4. While onions are sauteing, slice eggplant and summer squash into cubes. Chop red peppers into either strips or a large dice. Take skin off garlic and mince.
5. Add all vegetables, salt, pepper and red wine, if desired, to pot. Cover and simmer of medium to medium-high heat for 25 minutes, until all vegetables are soft and have released their juices. Taste as you go, adding more salt and pepper if needed.
6. Once the dish is cooked, removed 1/3 of the vegetable mixture and place in blender. Pulse on puree setting. Stir pureed mixture back into chunky vegetable mixture.
|Served over brown rice pasta|