October 09, 2014


Eggplants - 2
Yellow bell pepper - 1 small
Red bell pepper - 1 small
Green bell pepper - 1 small
Zucchini - 1 medium size
Ripe tomatoes - 500 gms
Onion - 1 (chopped)
Garlic cloves - 2-3 (finely chopped)
Dried herbs - 2 tsp
(thyme, parsley and rosemary)
Salt to taste
Olive oil - 5-6 tbsp


  • Cut eggplants into round thin slices. Sprinkle salt and keep aside. Squeeze the eggplants  to eliminate the bitter juice. 
  • Brush olive oil and put them under a grill till they are light brown. 
  • Cut the grilled eggplants and zucchini into cubes and the bell peppers into thin strips.
  • Heat oilive oil, add the onion and fry till it is light brown.
  • Add the garlic, zucchini and peppers. Cook for about 5-6 minutes.
  • Blanch the tomatoes, takeout the skin, de-seed and chop finely. Add the tomatoes, eggplants and herbs to the pan.
  • Season with salt and pepper and simmer for 10 minutes over low flame till the vegetables are tender and the gravy is thick.
  • This mixed vegetable stew goes well with the rice dishes.

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