Spaniard’s Eggplant

Peel two large eggplants and cut into thick slices. Brush these liberally with olive oil—you don’t have to use EVO, people, any good olive oil will do—and grill or broil until slightly blistered and soft. Dice and reserve. Sauté a small yellow onion with a mild thin-walled pepper such as a sweet banana or poblano—you want about a cup of each, coarsely chopped—with chopped garlic. Add eggplant with a cup of diced tomatoes, a chopped roasted red pepper (about a half cup). Season to taste with salt then flavor with freshly-dried basil, dried thyme, and crushed red peppers, Bake at about 300 until bubbling. Cool and serve with flat bread.

 

 

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