Tuesday, November 23, 2010


... and I'm not talking about the movie! Lucky Joli Lapin readers, here I share with you one of my favourite family recipes that my dad recently sent over to me. Enjoy!

Garlic 4-5 cloves
Red, green, yellow peppers
Olive oil
Bay leaf

Slice & salt eggplant. Later rinse, pat dry and cut into ½ inch cubes. Coarsely chop or slice the vegetables. In a large stock pot or oven proof casserole, brown the onions & garlic in some olive oil. This will be the pot for the final assembled dish.

In a separate frying pan brown each of the vegetables separately in olive oil. When they are browned, add them to the first pot. Do not stir them together, try to keep the layers intact.

Add the fresh or canned tomatoes last. Add water to cover the vegetables if necessary. Season with thyme, bay leaves, rosemary, salt & pepper

Continue to cook over low heat if on stove top, or put in a 400 degree oven for at least 1 hr.

Let stand to cool to close to room temperature.

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