Italian-style Vegetables
Ingredients
- 2 pcEggplant (aubergine) (2cm cubes)
- 2 pcZucchini (2cm cubes)
- 1 pcRed bell pepper (diced)
- 1 pcYellow bell pepper (diced)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 4 tbspExtra virgin olive oil
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender vegetables glistening with olive oil, held together by a rich tomato reduction. The eggplants are melt-in-your-mouth soft while the peppers provide a natural sweet note.
- 1
Cut eggplants, zucchinis, and peppers into even 2 cm cubes. Slice the yellow onion and finely mince the garlic after removing the germ.
- 2
Heat olive oil in a sauté pan. Sear the onion and peppers over high heat until lightly browned and the aroma turns sweet.
- 3
Add eggplants and zucchinis. Let the eggplants soak up the oil then release their moisture. The vegetables should start to soften while the zucchini skin remains firm.
- 4
Stir in the diced tomatoes, garlic, and oregano. Lower the heat. Simmer until the tomato juice reduces and coats the vegetables in a short, glossy sauce.
Frequently asked questions
How do you get this dish right?
- Do not cover the pan; the water needs to evaporate so the vegetables candy instead of boiling.
- If the vegetables stick too quickly, deglaze with a splash of water to recover the pan juices.
How long does this dish keep?
Keep for 3 days in the fridge. Best reheated in a pan with a drizzle of olive oil.
