1 eggplant 2 Zucchini 3 Carrots, Cubed 3 Sweet peppers any kind, Cubed Parsley, Minced 1 Large onion, Cubed 3 Tbsp. Catsup Salt and pepper to taste Preparation:
Sautée onions in a large pan until golden brown, add carrots and sautée uncovered for about 5 minutes. Add remaining ingredients, cook until soft. Add salt and pepper to taste.
With my variant being:
3 large Zuchini OR 6 eggplants, or mix'n'match - grated 6 carrots grated Parsley to taste (I don't use parsely) 3 heads of garlic 2 large white onions (Red onions are good with the eggplant, but not with the zuchini) grated Salt or soy sauce or miso to taste Blachan (shrimp chili paste) to taste. (Is hot, stinks like hell) 1/3 cup rape seed oil, corn oil, or olive oil (I prefer a 50/50 of rape seed and olive) and if I'm in the north, bring the oil up to a cup per gallon.
Plop into stainless steel pot, heat, stir, heat, stir, heat stir. About an hour later you may begin canning or just plopping into cold storage. If you're using the shrimp paste, a meat-safe canning method is needed.
This stuff is a smarmy yet delicious goo that goes very well on buttered bread - and if one's properly north that's served up with a *lot* of butter. This stuff is my bestest friend, and I haven't had any since 1999, so next year's garden will be having a bunch of zuchini and eggplant.
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http://www.mamasrecipes.net/recipes/?recipe=10
1 eggplant
2 Zucchini
3 Carrots, Cubed
3 Sweet peppers any kind, Cubed
Parsley, Minced
1 Large onion, Cubed
3 Tbsp. Catsup
Salt and pepper to taste
Preparation:
Sautée onions in a large pan until golden brown, add carrots and sautée uncovered for about 5 minutes. Add remaining ingredients, cook until soft. Add salt and pepper to taste.
With my variant being:
3 large Zuchini OR 6 eggplants, or mix'n'match - grated
6 carrots grated
Parsley to taste (I don't use parsely)
3 heads of garlic
2 large white onions (Red onions are good with the eggplant, but not with the zuchini) grated
Salt or soy sauce or miso to taste
Blachan (shrimp chili paste) to taste. (Is hot, stinks like hell)
1/3 cup rape seed oil, corn oil, or olive oil (I prefer a 50/50 of rape seed and olive) and if I'm in the north, bring the oil up to a cup per gallon.
Plop into stainless steel pot, heat, stir, heat, stir, heat stir. About an hour later you may begin canning or just plopping into cold storage. If you're using the shrimp paste, a meat-safe canning method is needed.
This stuff is a smarmy yet delicious goo that goes very well on buttered bread - and if one's properly north that's served up with a *lot* of butter. This stuff is my bestest friend, and I haven't had any since 1999, so next year's garden will be having a bunch of zuchini and eggplant.
Baba ganoosh is similar in creation method.