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Eggplant vegetables

updated

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 5 tomatoes
  • 1 zucchini
  • 1 garlic clove(s)
  • Rosemary and thyme
  • capers
  • olive oil
  • Balsamic vinegar
  • 1 handful of walnuts, roughly chopped
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blanch the tomatoes, peel, and dice them. Dice the eggplant and zucchini and fry them with the tomatoes in oil. Finely chop the garlic, add it, and fry briefly. Add the capers, rosemary, and thyme to taste, season with salt, pepper, and balsamic vinegar, and simmer for about 10 minutes. Sprinkle the walnuts on top to serve. These vegetables go well with pasta. If you prefer the vegetables as more of a sauce, you can add some canned tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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