This is the simplest, sunniest dish you can imagine. You layer on the ingredients – don’t bother stirring – slow roast and dip into Mediterranean heaven. This is nice as part of a vegetarian meal or a side with poached salmon.
1 large eggplant, washed, trimmed, skinned somewhat, and diced into 1 inch cubes
1 small lemon, washed, and thinly sliced
4 medium zucchini, washed, trimmed and sliced into ½ inch slices
½ cup pitted or pimento stuffed green olives
½ cup pitted black olives, sliced
½ bunch parsley, fined minced
½ teaspoon dry Italian spices
1 28 ounce can ground San Marco or plum tomatoes
Salt, pepper, to taste
¼ cup red wine
6 cloves of garlic, finely minced
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Preheat oven to 350 F.
Add everything to a 4-5 quart Dutch oven in order given.
Cover and roast, 2-3 hours until vegetables are softened and cooked down, reducing oven temperature to 325 F midway. Alternatively, you can start at 325 F and cook it 3-4 hours without temperature adjustment.
Serve hot or cold with French bread or challah, an omelette or quiche or as a bruschetta topping.
Kosher Cuisine with Marcy Goldman