Sunday, October 10, 2010
My friend, Susie, made this the other day for a Very Important Meeting. The reason for the meeting was to discuss and resolve various issues in the world at large and in our local community. While drinking various forms of alcohol.
Anyway, everyone was going nuts over Susie's veggie thing, which we ate on pita chips.
Here is how she told me to make it:
1. Peel and cut an eggplant into small chunks. Lay it on paper towels and salt generously, then leave for 45 mins.
2. Pat it dry gently and put it in a sheet pan with olive oil and roast at 450° for 35 mins.
3. Cut up red onion, yellow, red, and orange bell pepper, and 6 cloves of garlic and put them on a sheet pan.
3. Add (all drained) 2 jars button mushrooms, 1 jar pitted kalamata olives, a small jar of capers, a can of un-marinated artichoke hearts and a container of cherry tomatoes. Mix it up in the pan with more olive oil, salt and pepper. Bake at 450 for an hour, stirring at 15-20 minute intervals.
4. Mix this with the eggplant. Done!
We all love, love, loved this dish, and felt like the world was a much better place after having eaten it.
Anyway, I decided to see if I could make it but be lazy and cheap. So here is what I did.
1. Peeled and cut the eggplant, or in my case, eggplants, because they were small.
2. Put them in a colander and salted the heck out of them.
3. Waited 30 minutes.
4. Rinsed them off.
5. Tossed them into a roasting pan.
6. Then I cut up some red onion, green bell pepper, omitted the garlic, and put it all in with the eggplant.
7. Added fresh mushrooms, washed and chopped,
then the olives, the artichoke hearts, the capers, the cherry tomatoes, a lot of olive oil, granulated garlic and a little bit of Italian herb mix.
8. Tossed it around good and put it into a 500° oven for an hour.