Braised Eggplants And Potatoes With Tomatoes, Capers, And Olives

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Braised Eggplants And Potatoes With Tomatoes, Capers, And Olives

 

Recipe By : Cooking Light Magazine, September 2000, page 144

Serving Size : 8 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Japanese eggplants -- (about 2 pounds)

cut diagonally into 1 1/2 " -thick slices

2 1/2 teaspoons salt -- divided

2 red bell peppers

12 small red potatoes

(about 1 1/2 pounds)

6 large cored tomatoes -- (about 4 pounds)

2 tablespoons olive oil -- divided

5 cups thinly sliced onion

1 1/4 cups julienne-cut celery

2 tablespoons tomato paste

1 1/2 teaspoons dried oregano

1 teaspoon honey

2 garlic cloves -- chopped

1/2 teaspoon black pepper

1 cup water

1/2 cup chopped fresh parsley

1/3 cup pitted kalamata olives

1/4 cup capers

8 lemon wedges

 

I love this on the table with the Feta Omelet with Breadcrumbs and the

Greens with Garlic and Lemon (see separate recipes). Instead of Japanese

eggplants, you can substitute 2 (1-pound) regular eggplants, halved and sliced.

 

1. Place eggplant slices in a colander, and sprinkle with 2 teaspoons

salt. Toss well, and drain 1 hour. Place eggplant slices on several

layers of paper towels; cover with additional paper towels. Let stand 5

minutes, pressing down occasionally.

 

2. Preheat broiler.

 

3. Cut bell peppers in half lengthwise; discard seeds and

membranes. Place pepper halves, skin sides up, on a foil-lined baking

sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a

ziptop plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch

strips.

 

4. Place the potatoes in a medium saucepan, and cover with water. Bring

to a boil; reduce heat, and simmer for 15 minutes or until almost

tender. Remove the potatoes with a slotted spoon; set aside.

 

5. Return water to a boil. Add 3 tomatoes to pan; reduce heat, and simmer

1 minute or until tomato skins begin to curl. Remove tomatoes with a

slotted spoon, and plunge tomatoes into ice water. Slip skins off tomatoes

using a paring knife. Repeat procedure with remaining tomatoes. Cut

tomatoes in half. Seed tomatoes in a sieve over a bowl, reserving juice;

discard seeds. Chop tomato pulp; set aside. Combine reserved tomato juice

and chopped tomatoes. Discard water.

 

6. Heat 1 tablespoon olive oil in pan over medium-low heat. Add sliced

onion, and cook for 15 minutes, stirring occasionally. Stir in the tomato

mixture, celery, tomato paste, oregano, honey, and garlic; bring to a

boil. Reduce heat to medium, and cook 25 minutes, stirring

occasionally. Sprinkle with 1/2 teaspoon salt and black pepper.

 

7. Rinse eggplant, and pat dry on paper towels. Heat 1 tablespoon oil in

a large Dutch oven or stockpot over medium heat. Add eggplant, and saute

15 minutes or until tender. Add bell pepper, potatoes, tomato mixture,

water, parsley, olives, and capers, and bring to a boil. Reduce heat, and

simmer for 20 minutes or until the potatoes are very tender. Serve with

lemon wedges.

 

Yield 8 servings.(serving size: 1 1/2 cups).

 

Deborah Madison's column: Inspired Vegetarian.

 

CALORIES 210 (24% from fat); FAT 5.5 g (sat 0.8g. mono 3.4g, poly 0.9g);

PROTEIN 6 g; CARB 38.8 g; FIBER 8.5 g; CHOL 0m g; IRON 3.4 mg; SODIUM 673

mg; CALC 69 mg

 

 

 

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