Escalivada Catalana

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Escalivada Catalana

 

 

olive oil

2 garlic cloves, crushed

1 red onion, sliced

2 Lebanese eggplants, sliced

1 green capsicum (bell pepper), deseeded, diced

400 g (14 oz) can diced tomatoes

4 tsp finely chopped flat-leaf parsley

4 tsp finely chopped chives

1/2 tsp ground fennel seeds

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp ground cayenne

vegan sour cream, to serve

 

 

1. Heat oil in frying pan over a medium heat, add the garlic, red

onion, eggplant and capsicum (bell pepper). Saute for a few minutes

until onion is soft.

 

2. Stir in the tomatoes and sprinkle over the herbs and spices, season

with salt and pepper, simmer for 3 to 4 minutes or until thickened

slightly.

 

3. Spoon onto a plate, dollop with sour cream. Serve.