Ingredients
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1 medium eggplant, cut into 1 inch cubes
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1 tablespoon coarse salt
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1/4 cup olive oil
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2 stalks celery, cut in 1 inch pieces
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2 medium leeks, cut in 1 inch pieces
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2 purple onions, cut in 1 inch pieces
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7 cloves garlic, chopped
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4 new potatoes, quartered
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1 green bell pepper, coarsely chopped
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1 red bell pepper, coarsely chopped
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2 zucchini, cut into 1 inch pieces
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6 tomatoes, quartered
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1 cup vegetable stock
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1 1/2 cups fresh cilantro, chopped
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3 tablespoons plus 1/3 cup sesame oil (not the Oriental concentrate variety)
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2 tablespoons New Mexican red chile powder
Instructions
Preheat the oven to 375 degrees. Place the eggplant in a colander. Toss with salt and set aside for 1 hour to remove moisture. Pat dry with paper towels.
In a large skillet, heat the olive oil. Saute the celery, leeks, onions, and garlic. Carefully remove the sauted vegetables, leaving the oil in the skillet. Place the vegetables in a large oven-proof casserole dish.
Saute the potatoes in the skillet for about 5 minutes, then add to the casserole. Next, increase the heat and stir-fry the red and green bell peppers and zucchini in the skillet for about 5 minutes. Add this to casserole with the tomatoes, broth, cilantro, 3 tablespoons sesame oil, and the chile powder. Stir gently and bake for 30 minutes, uncovered.
Wipe out the skillet and add the 1/3 cup sesame seed oil. Over medium heat, saute the eggplant until tender. Stir the eggplant into the casserole and bake, covered, for 30 more minutes.
Servings |
8 |
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Now here’s a delicious spring vegetarian dish that utilizes new potatoes, and feel free to increase their number and reduce the eggplant if you so desire.
Ingredients
InstructionsPreheat the oven to 375 degrees. Place the eggplant in a colander. Toss with salt and set aside for 1 hour to remove moisture. Pat dry with paper towels. In a large skillet, heat the olive oil. Saute the celery, leeks, onions, and garlic. Carefully remove the sauted vegetables, leaving the oil in the skillet. Place the vegetables in a large oven-proof casserole dish. Saute the potatoes in the skillet for about 5 minutes, then add to the casserole. Next, increase the heat and stir-fry the red and green bell peppers and zucchini in the skillet for about 5 minutes. Add this to casserole with the tomatoes, broth, cilantro, 3 tablespoons sesame oil, and the chile powder. Stir gently and bake for 30 minutes, uncovered. Wipe out the skillet and add the 1/3 cup sesame seed oil. Over medium heat, saute the eggplant until tender. Stir the eggplant into the casserole and bake, covered, for 30 more minutes.
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