3 pounds eggplant (2 large)
1 tablespoon ground coriander
1 tablespoon dried leaf sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cracked black pepper
3 large garlic cloves, quartered
2 slices lemon
1 cup white vinegar
2 cups water
3 tablespoons extra virgin olive oil
3 medium green bell peppers, seeded and cut into long, thin strips
2 large onions, halved lengthwise and finely sliced into long slivers
3 large tomatoes, coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
Preheat oven to 300 degrees. Coat a baking sheet with nonstick spray. Cut stems off eggplants. Peel off a 1/2-inch-wide, lengthwise strip of skin, leaving next 1/2-inch with skin on. Repeat all around for striped effect. Cut eggplants in half lengthwise and place cut-side down on baking sheet. Bake 1 hour, until eggplant can be easily pierced with a fork. Cool eggplant slightly, then slice crosswise into 1/4-inch slices. Raise oven temperature to 350 degrees.
Combine seasonings, garlic and lemon on a square of cheesecloth. Gather cloth into a loose bag; tie at top. Place in a large, heavy skillet or Dutch oven with vinegar, water and olive oil. Bring to a boil. Add peppers, onions and tomatoes along with sugar and salt. Mix well; bring back to a boil, lower heat and simmer 15 minutes. Remove seasoning bag.
Arrange layer of eggplant slices in large, shallow casserole. Cover with sauce. Repeat layers until ingredients are all used, ending with sauce on top. Bake for 1 hour. Garnish with black olives if desired.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 136; Total Fat: 6g; Cholesterol: 0mg; Sodium: 148mg; Carbohydrates: 22g; Protein: 3g; Fiber: 6g
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