This is the simplest, sunniest dish you can imagine. You layer on the
ingredients – don’t bother stirring – slow roast and dip in.
1 large egg plant, washed, trimmed 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 or diced tomatoes, preferably plum
Salt, pepper, to taste (adjust later)
¼ cup red wine
4 cloves of garlic, finely minced
2 tablespoons lemon juice or Passover 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.
Adjust seasonings. Serve hot or cold