Spanish Eggplant

Peel two large eggplants and cut into thick dice. Brush these liberally with olive oil and grill or broil until slightly blistered and soft. 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, two cloves, and diced zucchini or yellow squash. Add eggplant, two cups diced tomatoes, and a large, chopped roasted red pepper. Salt to taste then season with freshly-dried basil, dried thyme, and crushed red pepper. Bake at about 300 until bubbling. Cool and serve with flat bread.

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