Zucchini, Eggplant, and Green Beans with Tomatoes

Recipe Type: Vegetables, Squash, Tomatoes, Green Beans
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min

Ingredients:

3 to 4 large tomatoes, stem end removed
Extra-virgin olive oil
1 medium onion, cut in half and sliced
1 medium-large zucchini squash, sliced
1 medium Japanese eggplant, sliced
4 large cloves garlic, peeled and sliced thin
Coarse salt and freshly-ground black pepper, to taste
1 handful of young green beans or Chinese Long Beans, cut into 2-inch lengths
Chicken broth, if needed
Fresh oregano leaves and flowers*
Fresh thyme springs
Pinch saffron
Several shakes of Zatar (optional)**

* Fresh oregano is preferred for this recipe, and if you have it in your garden, be sure to use the flowers. Dried oregano may also be used.

** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish dishes. Crushed Sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.

Preparation:

If you have an instant hot water tap at your sink, fill a four cup measuring cup with the hot water and add tomatoes. If not, boil water and pour over tomatoes. Let sit a few minutes until you can easily peel off the skins. Cut into quarters and set aside. LearnHow To Peel Fresh Tomatoes.

To a large sauté pan, add olive oil and onion, sauté over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and sauté. Add salt at this time as it helps to release juices from the vegetables. Note: If the vegetables seem dry, add a little chicken broth. Place lid askew on pan and let the mixture cook until almost softened.

Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn heat to low and finish cooking. Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.

Makes 4 servings.
 

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Eggplant Salad

Ingredients for EggPlant Salad

This recipe is known locally as M'raad

1 Serving

2 lb large (abt 3) eggplants

1/2 tbsp. salt

1/4 cup/59 ml (abt) oil for pan frying

5 cloves garlic, put through a press

1/2 cup/118 ml water

1/8 tsp. turmeric, Ground

1/4 tsp. paprika

1/4 tsp cumin seed , Ground

1 tbsp. tomato paste

1 tbsp. white (or cider vinegar)

1/4 cup/2 oz sweet red pepper, cored,seeded & chopped for garnish

Directions

1. Trim off both ends of eggplants and cut them into slices about1/2-inch thick.

Sprinkle slices with salt and let stand for 1/2hour.

Drain off discoloured liquid and wipe slices dry, pressing them gently.

2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side.

Cover the pan since this will steam-fry and reduce amount of oil needed.

Remove eggplant to a large serving platter and keep warm while making the sauce.

3. TO MAKE THE SAUCE:

In same skillet, stir-fry garlic for about 10seconds.

Add water, turmeric, paprika, cumin seed, and tomato paste.

Simmer mixture over low heat for 5 minutes.

Stir in the vinegar.

Pour sauce over platter of eggplant and garnish with the chopped red peppers.Serve at room temperature.

Serves 6 to 8 with other dishes.

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Eggplant Parmesan

Prep Time: 25 Minutes
Cook Time: 35 Minutes

Ready In: 1 Hour
Servings: 9

"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
Ingredients:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese,
shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.