I LOVE vegetables. I am not vegetarian, officially. But in practice, I actually lead a vegetarian life. My catering menus and eating events are also almost always vegetarian. Among all, there is one vegetable that I cannot live without: eggplant! (And I cannot go back and check now, but I probably said this over and over again in my previous eggplant recipes…)
Here is a dish so simple and with so easy-to-find ingredients that it may become your go-to recipe when you want something quick and delicious to eat. The vegetables are all fried but with not too much oil and you should get the excess oil with paper towel. So it is certainly not a too-greasy dish at all.
For this recipe I used eggplant, potato and peppers, however you can certainly make your own little twists, like adding another vegetable in the mixture or replacing one with another. The options are many and it just depends on your taste and your favourite veggie combo.
I hope you enjoy this recipe! I think I might cook again some for me tonight!
Difficulty: ★☆☆ (Easy)
1.5 dl extra virgin olive oil
2 medium size potatoes, peeled and cut into thin wedges (around 5mm in thickness)
1 eggplant, peeled and thinly sliced into wedges, soaked in salted water until fried
1 red bell pepper, cut into about 1-1.5 cm strips
1 green bell pepper, cut into about 1-1.5 cm strips
2 tomatoes, thinly sliced or cubed
2 garlic cloves, coarsely chopped
6-8 basil leaves
salt, to taste
crusty bread slices
1 garlic clove
a bunch of parsley, finely chopped
olive oil, to drizzle
1. In a medium to big frying pan, put olive oil and heat on medium high heat, for about 2 minutes.
2. When the oil is hot, put potatoes and cook until they are just lightly golden and softened. Take them out of the pan (do not turn off the heat) and put on a paper towel to get the excess oil out.
3. In the same pan, put bell peppers and start frying them, for about 2-3 minutes, until they are just cooked. Take them out of the pan (keep the heat on) and put on another paper towel.
4. While peppers are frying, drain and pat dry eggplants. Put them in the pan after you take bell peppers out and fry them until they are just cooked but are not too brown.
5. Add back potatoes and bell peppers and continue frying altogether by frequently stirring.
6. When all the veggies are well cooked and nicely browned (but not burned) make a well in the middle and add garlic. Fry the garlic first a little in the middle by itself then together with rest of the veggies.
7. Add tomato, salt and basil and continue frying for just about 1-2 minutes more, until tomatoes are softened and cooked. Take the mixture out of the pan and put in a serving dish, while preparing the bread slices (but make it quick so that the vegetables are still warm when served).
8. Prepare bread slices, very simple: rub one garlic clove on one side of each slice. Spread finely chopped parsley on the same, garlicky side and drizzle with olive oil. Done! Enjoy!