Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 45 of 83)

BIFTEC AL SARTEN (Skillet Steak)

February 8, 2018 / / 0 Comments

Back on 11/10/17 I posted a dish, Higado al Sarten (Sauteéd Liver).  It was just liver (which I like—but many people do not) sautéed in a skillet. Hence the “al sartén” appellation.  This time, it’s Biftec al Sartén or, simply, Skillet Streak. We loved this dish in our family simply because it was so easy to prepare. It contained the usual steak ingredients;  and the beef was pound with some flour,  and cooked in the skillet along with potatoes and vegetables. What could be easier?

Note that the recipe can use whatever steak meat desired. It could be chuck, or boneless round steak or, what I used this time, sirloin strip steak. If using chuck, the cooking time will be greater, 1 1/4 to 1 1/2 hours for the meat to cook. If using boneless round or strip steak, the time will be less, about 1 hour or so.

The dish does not really need an accompaniment. The veggies and potatoes should be enough for the dish to stand on its own. In fact, in terms of vegetables, you can use whatever you like. If desired, you can substitute the carrot for green beans or peas, frozen or fresh. If using fresh vegetables, apply cooking time 10-15 minutes. For frozen veggies, refer to package directions. This is the archetypical winter dish and, served with a hearty red wine, you have yourself a winner.

BIFTEC AL SARTÉN
(Skillet Steak)

Ingredients

1 pound sirloin strip steak, or boneless beef round steak
1/4 cup all purpose flour
2 tablespoons olive oi
1 large onion, sliced into thin rings
1 cup beef bouillon
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Salt to taste
1/2 teaspoon dried marjoram leaves
4 large potatoes, washed, scrubbed and slice into thin rounds
1 large carrot, peeled and sliced

Instructions

  1. Coat steak pieces with flour; then pound into beef.
  2.  Heat oil in a large skillet, and brown beef. Push beef to one side of pan, and stir-fry onion until tender.
  3.  Add beef bouillon, catsup, Worcestershire sauce, pepper, salt, and marjoram. Heat to boiling, reduce heat to medium-low. Cover and simmer until beef is tender. About 1 hour
  4.  30 minutes before beef is done, add carrots and potatoes to skillet. Cover and simmer  until vegetables are tender.
    Yield: 4 servings.

 

 

 

 

 

 

 

ESCALOPES CON AJO (Scallops with Garlic)

February 1, 2018 / / 0 Comments

 

This is one of those recipes where the wording and translation is a bummer. In our family, we loved scallops, and our favored way of cooking them was simply sautéed with garlic. We called it Escalopes con Ajo. It makes sense, “scallops,” escalopes. Then I discovered that escalopes could be a Spanglish translation. Spanglish was, and is, the argot that Puerto Ricans invented when they came to the mainland back in the 1950s.  To navigate the strange waters in New York, they added Spanish idioms to everyday words. Thus a mop became el mapo, the back yard became la yarda, the grocery bag became el chopping bag, and (I love this one), later on to “rap” (as in rap music or rap dialogue) became to rapiar. It seems the same thing happened to “scallops.” In traditional Spanish, scallops are translated as vieiras. To us Nuyoricans, that word would have seem strange. In confuse the situation even more, there is a popular  scallop stew called callos de hacha. I have no idea  how that came about.

Whatever. The recipe stands on its own for its taste and simplicity in preparation. Now, we get to the scallops thing.  The most common types of scallops are sea scallops and bay scallops. Sea scallops are the ones you most often see on restaurant menus. They are traditionally cooked seared or thinly sliced. Bay scallops are smaller and sweeter. In the recipe given, both types can be used, though bay scallops are preferred. If you can find bay scallops from New England or the Carolinas, then you have it made. Still, given this recipe, whatever type you use, you’ll love the results. As long as you don’t overcook the scallops (they’re done when their usual ivory color turns opaque),  and the garlic will infuse a terrific flavor enhancement

As an accompaniment to this recipe, I’ve included potatoes with rosemary. You can use regular potatoes or red potatoes, your choice. It marries well with the scallop dish. You can cook both dishes at the same time. The game plan is thus: cut the potatoes (don’t peel), place in water and cook. Chop garlic and parsley. Finish off potatoes and quickly cook scallops.  Serve and enjoy.

ESCALOPES CON AJO
(Scallops with garlic)

Ingredients

3 tablespoons olive oil
3 cloves garlic, finely minced
1 pound scallops
2 tablespoons bread crumbs
2 tablespoons chopped parsley
Salt and ground black pepper to taste

Instructions

1. Heat olive oil in a large nonstick skillet. Add garlic and sauté for 30 seconds.
2. Add scallops and stir-fry until they became opaque. Depending on size, this will take 5-7 minutes.
3. Add bread crumbs and cook 30 seconds, stirring constantly.
4. Add parsley and cook 20 seconds. Remove from heat and serve immediately.

POTATOES WITH ROSEMARY

Ingredients

1 1/2 pounds potatoes, cut into chunks
2 tablespoons olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried
Salt and ground black pepper to taste

Instructions

1. Place potatoes in a pot of water to cover. Bring to a boil and cook until tender, about 10-15 minutes, depending on size of chunks.
2. Remove from heat, drain. Add olive oil, rosemary, salt and pepper, and toss gently.
Yield: 4 servings.

 

 

 

 

 

JAMON AL VIDRIANO (Glazed Ham Steak)

January 24, 2018 / / 0 Comments

Go online and you’ll find all kinds of recipes for cooking ham steak. Now, I’m not talking about a ham roast where you bake a canned boned ham; but a ham steak, which is just a slice from a whole piece of ham which is used for roasting. Sometimes, for a weeknight dinner you don’t want a  whole ham.  So, a  smaller ham steak is the better deal and it’s more cost effective.

What I noticed for ham steaks is that most recipes call for brown sugar, vinegar, Dijon mustard and a whole lot of other stuff. And these are all well and good, and delicious. Don’t get me wrong, I’ve used these recipes a lot. But we Puerto Ricans have  a whole different way for cooking ham steaks. Different in the ingredients. The cooking method, by and large, remains the same: roasting or baking. But our ham glaze, which is the universal way of cooking a ham steak, is sweeter, and has more of a kick. We add Puerto Rican rum to it.

This recipe has been in our family for ages. We used our glaze for cooking ham roasts, ham steaks, pork roasts and, yes, even canned ham. It’s always been a hit,  never a miss. If you like ham steaks, this is it. Period.

 

JAMÓN AL VIDRIANO
(Glazed Ham steak)

Ingredients

2 boneless ham steaks (with natural juices) about 2 pounds
1 cup orange juice
1/2 cup Puerto Rican dark rum
1/4 cup honey
1 tablespoon ground ginger
Few whole cloves (5 or 6 )

Directions

  1. Preheat oven to 350 degrees F.
  2. Wash ham steak under cold running water and pat dry with paper towels.
  3.  Combine all ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until syrupy, about 30 minutes.
  4.  Place ham in a baking dish, pour glaze over ham steaks, and bake until brown on both sides, about 45 minutes, turning every 15 minutes.
    Yield: 4 servings.

 

 

CHICKEN WITH OLIVES MEXICAN-STYLE

January 19, 2018 / / 0 Comments

This recipe came about because my wife presented me with a bottle of Minervois, a famed wine from the Languedoc-Rousillon wine region in France. The bottle is a blend of 60% Syrah grape and 40% Grenache. This particular wine is delightfully aromatic with a violet-tinged nose of black fruit and spice; and rich with prune and cinnamon flavors. And it’s the perfect wine to serve with, among other dishes, chicken with olives. Thus in this case the dish was made to match the wine.

My version of chicken with olives is normally made Puerto Rican style with the requisite spices: pepper, oregano, garlic, tomato sauce, and sofrito. Then I discovered there’s a Mexican style of chicken with olives. In this version they add chili powder, cumin, and dry sherry. This combination intrigued me: and thus the recipe given below. As with its Puerto Rican counterpart, the recipe is perfect with steamed rice. But you can substitute pasta or a grain such as couscous or quinoa. Whatever suitable side dish you use, the dish is heavenly.

CHICKEN WITH OLIVES MEXICAN-STYLE

1 3-3 ½ pound chicken, cut into serving pieces
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 medium onion, finely sliced into rings
3 cloves garlic, peeled and finely minced
¼ cup dry sherry
½ teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano, crushed
2 tablespoons flour
2 ½ cups chopped fresh tomatoes or one 17-ounce can Italian peeled tomatoes
20 pitted green Spanish olives

1. Sprinkle chicken pieces with salt and pepper to taste.
2. Heat olive oil in a large, heavy skillet and, when it is hot but not smoking, add the chicken pieces skin side down. Cook until golden brown on one side and turn the pieces, Cook until golden on the other side. Transfer to large plate or platter and set aside.
3. To the fat in the skillet, add the onion and cook, stirring until wilted. Stir in the garlic. Add half of the sherry and let it cook until most of the liquid evaporates. Sprinkle with chili powder, cumin, oregano and flour. Stir with a wooden spoon until the ingredients are well blended.
4. Add the tomatoes and stir until thickened. Cook stirring about 10 minutes. Add chicken to skillet and mix, spooning sauce over chicken. Cover tightly and cook over low to moderate heat about 30 minutes or until chicken is tender. Add the olives, stir in the remaining sherry, bring to a boil and serve.
Yield: 4 to 6 servings.

STEAMED PORK PATTY WITH WATER CHESTNUTS AND DRIED CHINESE MUSHROOMS

January 16, 2018 / / 0 Comments

A while back I came across a book titled Daughters of Heaven—A Memoir with Earthy Recipes by Lesli Li (arcade Publishing, New York). The book reminded me a lot of my own tome, Puerto Rican Cuisine in America, in that it followed the same format: A family saga and coming of age story told through cooking. In my case it was through Puerto Rican culture and Caribbean cooking. In Ms. Li’s fine example, it was told though Chinese culture and its cuisine. It brought to mine that, at heart, we are all the same, and how we cook and use ingredients for our nourishment is paramount.

I enjoyed Ms. Li’s book wholeheartedly. And I still get a kick out of the recipes she posited. One of my favorites is the one given below, Steamed Pork Patty with Water Chestnuts and Dried Chinese Mushrooms. I like steamed patties, always have, be they vegetable, seafood or meat. But this dish struck my fancy in that it’s one large steamed patty filled with flavorful ingredients, and perfect over steamed rice. Think of Shepherd’s Pie if it were steamed rather than baked. A fascinating idea.

Note that for this recipe you’ll need a good sized steamer. It could a bamboo steamer, or a steamer attachment over a wok; or you could place a small metal vegetable steamer (the folding collapsible basket type) inside a large pot, add about 2 inches of water, place a plate with the ingredients atop steamer, cover and steam as you would normally. I use something that I purchased years ago, the Serendipity Pan, which is a 3-piece enamel cookware that works as a wok, steamer and serving platter all in one. Alas, it is no longer sold or made. If you’re lucky enough to find one in a thrift shop or store that sells antique cookware, grab it! Otherwise, go with what you have.

Another thing: the recipe calls for placing the mixture in a loaf pan or baking pan. I discover that it works just as well if you place the pork mixture in a deep plate or platter that fits into the steamer. It gives you the same results. So, go at it, and enjoy!

STEAMED PORK PATTY WITH WATER CHESTNUTS AND DRIED CHINESE MUSHROOMS

1 pound pork butt, trimmed of excess fat and minced fine or 1 pound lean ground pork, minced fine.
4 large dried Chinese mushrooms, soaked in boiling water for 10 minutes, stems discarded, caps minced
10 canned water chestnuts, minced
2 tablespoons dark soy sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch
½ teaspoon sugar (or honey)
½ teaspoon salt (optional)
1 tablespoon fine julienne of peeled fresh ginger root.

In a bowl stir together the pork, mushrooms, water chestnuts, soy sauce, oil, cornstarch, sugarand salt. Aerate the mixture by fluffing with a fork.

Transfer mixture to a loaf pan or other baking pan that will fit in a steamer, being careful not to pack the mixture down. Sprinkle with the ginger root. Put the pan in a steamer set over boiling water. Steam the pork, covered, for 30 minutes.
Makes 4 servings.

CHULETAS DE CORNERA CON PAPAS

January 11, 2018 / / 0 Comments

CHULETAS DE CORNERO CON PAPAS (Broiled lamb Chops with Potatoes)

We Puerto Ricans love spicing up food. It’s in our nature. One of our favorite methods is dried spice rubs. This is a favorite with the old folks and the older generation. The beauty of these dishes was that you didn’t need fresh herbs. A lot of them were not available once a criollo family arrived on the mainland from the island during the great migration in the 1950s. Dried spice rubs became the norm. What’s singular about this method is that the longer the spice rub coating is left on the meat, the stronger the taste. It was also convenient. You coated the meat in the morning, went to work in a factory during the day, and when you got home, the meat was  prepped for cooking.

This method of cooking has survived through the ages. Today I use the same spice rubs my parents used back in our apartment in Spanish Harlem. And one of our favorites was spicing up lamb chops. Then as now, it’s a great dish exploding with flavor. In this variation, I served the lamb chops with red potatoes. But you can use regular potatoes, if desired. In our household, we never stood on rigid formality.

Now, in this recipe, the game plan is thus: you rub the lamb chops with the spice rub, and then marinate them for the time desired. You grill the lamb chops while you boiled the potatoes to just tender. Remove the chops from the oven, replaced with seasoned potatoes and broiled them for a couple of minutes. Then  serve both to the delight of family and friends.

CHULETAS DE CORNERA CON PAPAS
(Broiled lambs Chops with Potatoes)

Ingredients

8 lamb chops
2 teaspoons dried rosemary, crumbled
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon salt
Pinch of cayenne pepper
3 tablespoons olive oil

Instructions

  1. Preheat broiler to high
  2. Wash lamb chops under cold running water and pat dry with paper towels.
  3. Combine rosemary, garlic powder, thyme, oregano, black pepper, salt and cayenne in a small bowl and mix well.
  4. Brush the lamb chops with the olive oil and rub the spice mixture into both sides of lamb. Let stand 1 hour at room temperature or, better yet, overnight in the refrigerator.
  5. Arrange chops on a shallow baking pan (I prefer cast-iron) and broil 5 minutes. Turn and cook until done (about another 5 minutes).

Yield: 4 servings

GRILLED POTATOES

2 pounds red potatoes, cut into chunks (do not peel)
2 tablespoons olive oil
Salt and ground black pepper to taste

  1. Wash the potatoes under running water. Place in a medium pot or pan, cover with water, bring to a boil, and                cook until almost tender, about 10 minutes.
  2.  Drain the potatoes, brush them with olive oil and season with salt and pepper.
  3.  Place on a shallow baking pan and broil until tender, about 2-3 minutes, turning once or twice.

BIFTEC CON ADOBO (STEAK WITH ADOBO)

January 2, 2018 / / 0 Comments

I don’t eat that much red meat. I’m more into seafood, poultry and veggies. But I do love a good steak once in a while, and that’s why I love this recipe. Also, It was very common in our family to marinate meat in order to make it more flavorful. So we would marinate chuck steak or a roast or whatever. It’s a Caribbean thing, and we would inevitably make an adobo marinade.

Our marinade would consist of peppercorns, garlic, oregano, olive oil and salt, all mashed in a mortar. Then we would rub the meat with it, let it sit for a while, and, finally, cook it via pan frying, baking or broiling. And, naturally serve it with yellow rice or tostones (green friend plantains).  But you can serve this entrée over any staple you like, including pasta, as we did this time around.

One fine day, our beloved Uncle Phillip informed us that, in terms of an adobo marinade,  they did the same thing in Cuba. Except their marinade included ginger and lime juice. Okay, we said, lets it try. And the results were fabulous. In Puerto Rican cuisine we use fresh ginger, but seldom in a marinade. This was a revelation. Whenever Uncle Phillip came back from a trip overseas (he was a merchant seaman), this was the go-to dish.

Be aware that, depending on circumstance, boneless round or chuck, is the preferred meat for this recipe. But better cuts of meat can also be used. We did this recipe with sirlion tip steak, and it came out great. Use whatever is available or convenient.

BIFTEC CON ADOBO
(Steak with Adobo)

Ingredients

2 pounds boneless round or chuck , cut 2-inch thick (I used sirloin tip steak)
3 cloves garlic
1 inch fresh ginger root (about 1 tablespoon)
1/2 teaspoon salt
1 teaspoon cumin seed
1/2 teaspoon fresh black pepper
Juice of 2-3 limes (about 1/4 cup)

Instructions

1. Peel and coarsely chop the garlic and ginger. Place in a mortar and pestle with the salt and mash to a smooth paste. Mix in the cumin, pepper, and lime juice.
2. Pierce meat all over with a fork. Rub the marinade over all the steak. Place in a covered dish or zip-lock bag, and marinate in the fridge for 4-6 hours or, better yet, overnight.
3. Place in an oven proof dish or pan and broil, on high, 5-7 minutes to a side (rare).  For medium or well done, make it 12-15 minutes. Cut in slices across the grain, and serve.
Yield: 4 or more servings.

 

 

 

 

 

 

 

 

 

FISH FILLETS WITH CILANTRO

December 26, 2017 / / 0 Comments

Back on the block, when I was growing up, cilantro was a sometimes exotic ingredient. None of our Anglo friends knew about it. The was the 60’s and 70’s, of course, before the American palette took off when James beard and Julia Child came on the scene. We knew of a few folks who used “culantro” or “Chinese parsley” as it was called. In Indian cuisine it was known, then and now,  as coriander. But the go-to herb was parsley, either regular or Italian.

A generation later, all that has changed. Cilantro can be found everywhere. No longer reserved for Asian markets. The local supermarket carries it. And recipes highlighting it abound. Still, in my circle at least, one either loves it or hates it. Admittedly, it has a flavor that takes time to appreciate. Thus, I always experiment so as to make it palatable for those who shun it.

Recently I experimented with it in terms of seafood. How about a dish where cilantro is the main ingredient, but does not overwhelm the seafood? My solution: give it an Oriental slant. In fact, going against tradition, this became our Christmas dinner.

Long before it hit our shores, cilantro was a mainstay in Eastern and Indian cooking. Following this precept, I married the herb with the most commonest of Asian ingredients: soy sauce and sesame oil. The result was fabulous. Even my wife, who is not a fan of cilantro, found the recipe heavenly. So, here it is, Fish Fillets with Cilantro. Be aware that in this effort, any white firm-fleshed fish can use used, cod, halibut, turbot, etc. I used perch fillets (hey, they were wild caught and on sale). The dish itself can be served with rice, or any preferred grain, even pasta. We serve it with tostones (fried green plantains). For a quick tostones recipe, check out my post from 10/16/16.

FISH FILLETS WITH CILANTRO

Ingredients:

2 pounds fresh fish fillets (perch, turbot, cod, halibut, turbot, etc.)

For the Marinade:
1/2 teaspoon brown sugar
1 teaspoon freshly ground black pepper
1/4 cup sesame oil
Juice of 1/2 lemon
1 bunch scallions, rinsed and chopped

For the Sauce:
4 tablespoons dry sherry
1 tablespoon sunflower oil
2 tablespoons soy sauce

Garnish:
1/4 cup cilantro leaves, washed and chopped

Instructions:

1. Rinse fillets under running water, and pat dry with paper towels. Place in an ovenproof dish ( I prefer cast-iron).
2. Combine all marinade ingredients in a cup or small bowl, and pour over fillets. Set aside and let it marinate for 15-20 minutes. Meanwhile preheat oven to 375 degree F.
3. Place fillets in oven and bake for 1/2 hour or until fish flakes easily with a fork. Turn off heat but keep fish warm in the oven.
4. Combine all sauce ingredients in a small pan and bring to a boil. Remove fillets from oven, scatter chopped cilantro over fillets and pour sauce over it.
Yield: 4 servings.

 

 

 

 

POLLO CON DOMPLINES

December 11, 2017 / / 0 Comments

 

This is a dish that was beloved in our family. My grandmother would make the best dumplings (domplines). And my Mom would make the fried or roasted chicken. My father, my uncles and I would scarf it up. Sometimes we would have the dish three times a week, it was so tasty.

Later in life, when I was either too lazy or pressed for time, I would use store-bought rotisserie chicken rather than make it from scratch. Now, I know, the purists among you are saying, how barbaric! store-bought chicken? Hey, listen guys, there are places nowadays where you can buy organic rotisserie chicken, and it ain’t that expensive. So, for a quick, satisfying dinner, this is it.

For this entrée, my grandma’s dumplings are quick and easy to make, The best ever. However, over years of practice, I’ve discovered that adding a little cornmeal to the basic dumpling mix gives the dish an added dimension of flavor.  As for the chicken, sometimes you may want to liven up the rotisserie bird you get from the store. Thus, I concocted a salsa verde mix to go with the chicken, given it a bit of a Mexican slant. Think the recipe as a Nuyorican dish with a bit of Tex-Mex thrown in.

POLLO CON DOMPLINES
(Chicken with Dumplings)

Ingredients

1 1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 small onion, chopped
1/4 cup chopped fresh cilantro (leaves and tender stems)
1 cup whole milk
7 tablespoons unsalted butter
1 cup chicken broth
1 16-oz jar salsa verde (about 2 cups)
1 5-oz can evaporated milk
1 2-3 pound rotisserie chicken, cut into large serving pieces

Directions

  1. Preheat oven to 400 degrees F. and adjust rack to the lower middle  position.
  2.  In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Stir in onion and cilantro.
  3.  In a small saucepan, heat the milk and 3 tablespoons butter over medium heat until steamy.  Stir into the flour mixture to form a smooth, firm dough. Set aside.
  4.  Heat the reaming 4 tablespoons butter in a large deep skillet or Dutch oven over medium heat until foamy. Whisk in the chicken broth, salsa verde and evaporated milk. until smooth. Bring to a boil, stir in the chicken, and simmer until sauce is thickened and coats the back of a spoon, about 5 minutes.
  5.  Pinch the dough into pieces the size of a ping-pong ball (you should get about 10 balls) and drop into chicken mixture. Cover and transfer skillet to oven. Bake until the dumplings are puffed and cooked through, about 15 minutes. Let rest 5 minutes before serving.
    Yield: 4-6 servings.

 

Emergency Ratatouille

November 16, 2017 / / 0 Comments

We are fortunate in that we have a friend who, during the summer, worked at a local farm stand. This venture was part of a farming complex that sold produce and other items to various businesses. At the end of the season, our buddy presented us with vegetables that had gone unsold. The vegetables were fresh, organic, and a prize to any cook. So, why hadn’t they sold? Well, American consumers are a funny, strange lot.  They will pass by produce that does not look pristine. If the tomato has a blemish, they will not buy it, even at reduced rates. If the greens don’t have a sheen, they’ll skip it. If bell peppers are not perfectly round, they’re not good enough. This goes for almost any produce. Eggplant is not worthy if it’s not perfectly shaped. A perfect apple with a spot will go unsold. This has always fascinated me. And I don’t  know if it’s something ingrained in us through advertising or social norms.

Because of the above, we ended up with a surplus of great produce and vegetables. Among these, quite a load of eggplant and bell peppers of every size and color. So what do we do with all this? With the eggplant. onions, garlic and bell peppers, it was simple, turn them into that fabulous French classic: ratatouille. In this case, “Emergency Ratatouille.” What we couldn’t consume right away, we could freeze for future dining.

Ratatouille is stewed vegetable dish popular in the Provence region of France. Others claim it originated in Nice, thus they have their version, ratatouille niçoise.  It’s foundation is tomatoes along with garlic, onions, zucchini, eggplant, bell peppers or any other veggie of choice.  The seasoning is up to you. It could be fennel, bay leaf, marjoram, or other. I’ve always had a soft for this dish, because of its simplicity in preparation, and it’s savoriness.  This was enhanced by the 2007 Disney movie of the same title whereby a rat (who’s a gourmet) joins with a young kitchen worker to produce the signature dish. It’s great fun for children and adults alike. Stream it, or view whenever you can.

EMERGENCY RATATOUILLE

Ingredients

1 large eggplant, peeled and cut into 1-inch chunks
2 teaspoons salt
3 tablespoons olive oil
2 large onions, peeled and thinly sliced
3 cloves garlic, peeled and minced
3 medium bell peppers (it could be green, yellow, purple, or a mix), seeded and cut into 1-inch chunks
2 pounds medium tomatoes, chopped, or 2 pounds canned tomatoes (drained and chopped)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and ground black pepper to taste

Instructions

  1. Place eggplant chunks in a large plate or bowl and sprinkle with salt. Let stand for 20 minutes. Then rinse under running water in a colander, and pat dry. This procedure will remove excess bitterness in the eggplant.
  2.  Heat olive oil in a large skillet or pan. Add onions and sauté until soft and translucent.
  3.  Add remaining ingredients except the eggplant. Stir to mix, bring to a boil, lower heat, cover and simmer for 15 minutes.
  4.  Add eggplant, salt and pepper. Simmer 15 minutes more or until eggplant is tender. Serve at room temperature.
    Yield: 6-8 servings.

 

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