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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 md. eggplant
1/4 cup olive oil
2 carrots, peeled and finely diced
1 md. red capsicum, cored, seeded and finely diced
2 lg. green capsicum, cored, seeded, and finely diced
2 sm. zucchini, peeled and diced
1 sm. tart apple, cored, peeled, and chopped
4 cloves garlic cloves, finely minced
3/4 cup canned tomatoes, seeded and chopped
1/4 cup fresh lemon juice, or to taste
1/2 tsp. sugar
Salt
Black pepper, freshly ground
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Directions:
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Preheat the oven to 375°F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out as much pulp as possible and coarsely chop. In a large Dutch oven heat the oil over medium-high heat. Add the carrots and sauté, stirring, for 5 minutes. Continue adding ingredients: red capsicum, green capsicum, zucchini, and apple. Space 3 to 4 minutes apart. Stir in the eggplant pulp and half of the garlic; cover and simmer over low heat for 40 minutes. Add the tomatoes and continue simmering for another hour, stirring from time to time.
Off the heat, add the remaining garlic, lemon juice and sugar. Season with salt and pepper. Transfer the mixture to a bowl; cover and refrigerate for several hours before serving. Makes about 3-1/2 cups.
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