- 2-3 Tbsp canola oil 30-45 mL
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 small eggplant, cut into 1" pieces
- 1 small zucchini, cut into1" pieces
- 1 red pepper, cut into 1" pieces
- 1 yellow pepper, cut into 1" pieces
- 1 orange pepper, cut into 1" pieces
- 2 medium tomatoes, cut into 1" pieces
- 2 Tbsp red wine vinegar 30 mL
- 3 Tbsp coarsely chopped basil 45 mL
- salt and pepper to taste
- 1. Heat canola oil in saucepan over medium-high heat. Add onion and garlic and saute 1 minute. Add eggplant, zucchini and peppers. Saute 3 to 5 minutes longer, just until vegetables are beginning to soften. Add tomatoes. Continue to saute vegetables 3 minutes longer.
- 2. Stir in red wine vinegar, basil, salt and pepper. Spoon vegetables into serving bowl. Serve immediately.
|Gras saturés||0.5 g|
Eggplant in Spicy Garlic Sauce
Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavour to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.
Eggplant with Apples, Fennel and Cumin
While pork and apples may seem like a steadfast couple, eggplant does a mean tango here, tapping pork out of the picture and weaving in exciting flavors with fennel, cumin and coriander. The spices breathe assertive aromas into the canola oil and add a vibrancy that will appeal to any palate you aim to please.