Mixed Vegetables With Anchovies And Olives
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
35
Spice
49
Sweetness
38
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Salt2 medium
Red Bell Pepper8 tbsps
Extra-Virgin Olive Oil4 medium
Tomatoes (chopped)1 tsp
Honey1 tsp
Ground Cumin1.5 tsps
Oregano (dried)Directions:
1
Place eggplant pieces in large colander set over bowl
2
Sprinkle with 1 tablespoon salt
3
Let stand 1 hour
4
Pat eggplant dry with paper towels; set aside
5
Char peppers over gas flame or in broiler until blackened on all sides
6
Enclose in paper bag 10 minutes
7
Peel and seed peppers; cut into 1/2-inch-wide strips and set aside
8
Heat 6 tablespoons oil in heavy large pot over medium heat
9
Add onions and sauté until light golden, about 10 minutes
10
Mix in garlic
11
Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin
12
Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes
13
Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally
14
(Can be made 6 hours ahead
15
Chill
16
Rewarm before continuing
17
) Heat remaining 2 tablespoons oil in small saucepan over low heat
18
Add anchovies, oregano, and remaining parsley; stir 1 minute
19
Add to vegetable mixture
20
Stir in olives
21
Season with salt and pepper
22
Serve warm or at room temperature
23
Place eggplant pieces in large colander set over bowl
24
Sprinkle with 1 tablespoon salt
25
Let stand 1 hour
26
Pat eggplant dry with paper towels; set aside
27
Char peppers over gas flame or in broiler until blackened on all sides
28
Enclose in paper bag 10 minutes
29
Peel and seed peppers; cut into 1/2-inch-wide strips and set aside
30
Heat 6 tablespoons oil in heavy large pot over medium heat
31
Add onions and sauté until light golden, about 10 minutes
32
Mix in garlic
33
Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin
34
Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes
35
Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally
36
(Can be made 6 hours ahead
37
Chill
38
Rewarm before continuing
39
) Heat remaining 2 tablespoons oil in small saucepan over low heat
40
Add anchovies, oregano, and remaining parsley; stir 1 minute
41
Add to vegetable mixture
42
Stir in olives
43
Season with salt and pepper
44
Serve warm or at room temperature