2 large eggplants, ends trimmed, peeled and cup into 1" cubes
kosher salt (I have used regular)
2 large zucchini, cubed
1/2 cup olive oil
1 large sweet onion, chopped
2 tsp minced garlic
3 medium, very ripe beefsteak tomatoes (about 1 pound) cored, peeled and cubed
2 Tbsp chopped fresh parsley
1 Tbsp minced fresh thyme
ground black pepper
Lace cubed eggplant in large colander and sprinkle with 1 Tbsp salt. Toss to distribute evenly. Let stand for at least 1 hour and up to 3. Rinse well to remove salt and spread evenly over tripe folded paper towels.Cover with another triple layer of paper towels and press firmly with your hands until the eggplant is dry and feels firm and compressed.
Adjust one oven rack to the upper middle position and the second rack to lower-middle position. Heat oven to 500 degrees. Line 2 baking sheets with foil.
Toss the eggplant, zucchini and 2 Tbsp of olive oil together in a large bowl. Divide the vegetables between the 2 baking sheets evenly. Sprinkle with salt to taste and roast, stirring every 10 minutes until well browned and tender, 30 - 40 minutes, rotating the baking sheets from top to bottom half way through the roasting time. WATCH CAREFULLY SO IT DOESN'T
BURN!! Set aside.
Heat the remaining 2 Tbsp olive oil in a heavy bottomed skillet or dutch oven over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring frequently until softened and golden brown - about 15 - 20 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add the roasted eggplant and zucchini, stirring gently to combine. Stir in parsley, basil and thyme. Season with salt and pepper. ENJOY!!
Makes 4 main dish servings or 8 side dishes.
Bon Appetit!!
No comments:
Post a Comment