RECIPE OF THE WEEK 7/16/16
This is a Mediterranean recipe that originated in the French countryside. It is perfect to make when all of the fresh summer garden vegetables are available. The squash, peppers, onions and tomatoes are cooked together to make an incredible combination that is made even better with the addition of herbs (thyme, oregano and basil) and spices (coriander and chili flakes).
Don't forget to add the fennel seeds - they add that extra flavor that makes this a really memorable dish.
1 medium onion,sliced thin
2 garlic cloves, minced
5 Tblspns Olive Oil
1 large eggplant cut into 1/2 inch pieces (3 cups)
1 small zucchini, quartered and cut into thin slices
1 small yellow squash, quartered and cut into thin slices
1 green pepper, chopped
1 red pepper, chopped
1 1/2 cups fresh ripe tomatoes, chopped
14 oz can whole tomatoes (crush the tomatoes by hand before adding)
1/2 tsp each: dried oregano, dried thyme, chili flakes, and fennel seeds
1/4 tsp coriander
3/4 tsp salt
1/2 cup chopped fresh basil leaves
Cook onions and garlic in 2 Tblspns olive oil until the onions are slightly clear. Add the chopped eggplant and the 3 remaining Tblspns of oil. Cook until the eggplant is just soft. Add the zucchini, yellow squash, and the peppers. Cook these vegetables together for about 10 minutes. Stir in the fresh tomatoes and cook for an additional 5 minutes. Add the canned tomatoes and the oregano, thyme, chili flakes, fennel, coriander, and salt. Stir to combine and cook for an additional minute. Serve warm with the fresh basil sprinkled over the top of the dish. This dish is great served over pasta and sprinkled with Parmesan cheese.