- 2 eggplants, into 2-inch [5-cm] each cubes
- 10 tablespoons [150 mL] olive oil
- 1 3/4 ounces [50 g] onion slices
- 8 fresh basil leaves, shredded
- 1 celery stalk, into thin slices
- 1 1/2 pounds [680 g] ripe tomatoes, peeled then pressed through a sieve
- 1 1/2 pounds [680 g] potatoes, peeled then diced
- 2 small zucchinis, diced
- 1 1/2 pounds [680 g] sweet yellow peppers, membranes removed and seeded, into fine strips
- Salt and pepper, to taste
- Water
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- Transfer eggplant cubes into a sieve; sprinkle with salt.
- Top cubes with a plate; top plate with a weight.
- Leave to drip for 1 hour.
- Then, heat olive oil into a casserole.
- Melt together onion slices, shredded basil and celery slices into hot olive oil.
- Add strained tomatoes and mix together all ingredients
- Bring to a boil adding potato dices as soon as you can see some bubbles.
- Drain, rinse then pat dry eggplant cubes before mixing in zucchini dices.
- Cook stirring over really low heat for 20 minutes, adding a little water from time to time to keep vegetables moist.
- Add sweet yellow peppers strips.
- Cook until vegetables are well-done yet still a little crunchy.
- Remove from heat and leave to cool before serving.
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