1 eggplant cut into 3cm cubes
60m/3tblspn olive oil
1 onion thinly sliced
1 clove garlic thinly sliced
1 Red Capsicum seeded & cut into 3cm dice
1 Zucchini cut into 3cm dice
20gm/1tblspn Tamatoe paste
1-2 ripe tamatoes-peeled seeded & cut into even chuncks
pinch Freshly ground pepper & salt
2 springs freshly parsley, basil& oregano freshly chopped
20gm Parmesan cheese freshly grated
1. sprinkle eggplant with salt, cover with foil, press lightly with a weight for 1 hour . Discard the juices and wipe off with paper towel.
2. heat oil in enamel cast-iron pan.
3. saute onion until limp and golden
4. add garlic, capsicum & eggplant. cover and cook gently for 40 mintues.
5. Add zucchini, tomoato paste and tomatoe & ground black pepper. Cover again and stew for a further 20 minutes until vegetables are tender.
6. stir in chopped herbs and adjust seasoning.
7. serve on top of fresh hot gnocchi then sprinkle with freshly grated parmeasan.

Sitemap | 2006 - 2019 © Chefs Essentials - Cookware and Gifts | www.chefsessentials.com.au - All Rights Reserved | Design by UBC Web DesignUBC Web Design logo