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I’m not talking about this —

But rather this —

Joely put out a call for Vegetarian meals recently and I pulled this one out for her. This is something all my kids eat ever since watching the movie. If you have extras from your garden this is a great way to use them up. Additionally, you serve it at room temp or cold so perfect for a hot summer day.

1/2 cup olive oil
2 eggplants, cubed
6 zucchini, cubed
2 onions, sliced
3 green peppers, sliced (I usually use yellow and/or red…kids love the extra color)
1 small bunch celery, sliced
6 cloves garlic, slivered
1 28-oz can tomato puree (I usually use diced tomato rather than puree)
2 sticks cinnamon
1 cup raisins or currants
2 bay leaves
1 Tbsp. salt
1 tsp. EACH dried oregano, basil, and thyme
2 Tbsp. sugar
3 Tbsp. red wine vinegar

In large, heavy pot, heat oil. Over med-hi heat, saute about 10 minutes the eggplants, zucchini, onions, peppers, celery, and garlic until veggies are heated through and glisten. Add tomatoes, cinnamon, raisins, bay leaves, salt, herbs, black pepper to taste, and sugar. Partially cover the pot. Cook over low heat for 2 hours or until liquid is reduced and flavors are combined. During last 15 minutes add wine vinegar. Taste and correct seasonings. There should be a pungent, sweet-sour taste. Cool mixture. Cover and chill overnight. Flavor will improve and become rich upon standing. Serve cold or at room temperature.

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