Recipe: Gala Eggplant Fricassee
For 1 Persons
Category: None
1 lg Eggplant; sliced and cut
-into 1/2" cubes
2 Zucchini squash; about 1
-lb., cut into 1/2" cubes
2 NM green chiles or Poblanos;
-peeled and seeded, or whole
-canned chiles cut in 1/2"
-pieces; blanch fresh chiles
-for 2 min. in boiling
-salted water
1 cn (15 oz) Italian-style
-tomatoes
2 tb Olive oil mixed with 2 Tbsp
-salad oil
1 c Onion; coarsely chopped
Salt and pepper
1 ts Crushed oregano leaves
1 c Sliced fresh mushrooms
1 tb Finely mashed garlic
Blanch eggplant in boiling salted water for 1 minute and drain. Do the same
with zucchini. Mash the canned tomatoes by hand, juice and all. Set aside.
In a large saucepan heat the oils and saute the chopped onion for 2
minutes, stirring constantly. Add the parboiled chiles and stir-fry not
more than 1 minute. Add the tomatoes and salt, pepper and oregano. Stir in
the mushroom slices and continue cooking until mushrooms are limp. Stir in
the eggplant and zucchini, correct seasoning, and remove from heat. Fold in
mashed garlic. Cover tightly. Set stand 10 minutes before serving. Good
cold also. Posted to CHILE-HEADS DIGEST V4 #039 by Judy Howle
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