Mom's recipe
- 1 tablespoon salt
- 1/2 cup water
- 1 teaspoon sugar
- 1/2 cup extra virgin olive oil
- 1 large onion diced
- 1 large garlic cloves cut in half
- 1 medium eggplant cut into 1 inch chunks (about 1 pound)
- 1 large green pepper cut into 1 inch pieces
- 3 medium zucchini cut in 1 inch thick slices
- 2 teaspoons fresh oregano (i didn't have fresh, so i used ground oregano to taste, plus some garam masala to taste as well. garam masala is good for any vegetables especially eggplant)
- 2 large tomatoes cut into wedges
- Carbohydrate 113.7139 g
- Cholesterol 0 mg
- Fat 112.3341 g
- Fiber 43.2290010237694 g
- Protein 23.024 g
- Saturated Fat 15.89249 g
- Serving Size 1 1 Serving (2319g)
- Sodium 122.464 mg
- Sugar 70.4848989762306 g
- Trans Fat 4.03315000000002 g
- Calories 1452 calories
Step-by-step
- In huge pot (6 quarts), over medium heat, in hot olive oil, cook onion and garlic until tender, about 10 minutes, stirring occasionally; discard garlic.
- Add eggplant and green pepper, cook for 5 minutes, stirring frequently (I had to add extra olive oil at this step because things started sticking to the bottom of the pot).
- Stir in zucchini, water, salt, sugar, and oregano; heat to boiling. Reduce heat to medium-low, cook 30 minutes or until vegetables are tender, stirring occasionally.
- Stir in tomato wedges; heat through, serve hot or cover and refrigerate to serve cold later.
Tender chunks of eggplant and zucchini absorb a heavy charge of olive oil while releasing their internal moisture, creating a rich stew unified by natural plant sugars and aromatics.
- Cook the initial onion and garlic in a six-quart pot over medium heat for approximately ten minutes until translucent, ensuring the aromatics sweeten before adding denser vegetables.
- Cut all produce into uniform one-inch pieces to promote even thermal transfer and prevent smaller pieces from turning to mush before larger chunks soften.
- Add extra virgin olive oil incrementally if the bottom of the pot dries out during the five-minute eggplant and green pepper sauté phase.
- Refrigerate the finished dish promptly to let the flavors meld further; the vegetable matrix holds up well for up to three days when stored in an airtight container.
Freezing this dish alters the cell walls of the zucchini and eggplant, making the thawed texture significantly softer. Reheat chilled portions gently on the stovetop over low heat to preserve the integrity of the tomato wedges.
