Eggplant and Green Pepper with Kalamata Olives
So I’m planning a big trip to Italy soon, and in the spirit of getting back to my roots I’ve started playing with some familiar mediterranean flavours in the kitchen. Its like riding a bike or speaking a language- you get back into it and all the memories flood back along with it. For me, cooking with these flavours is really comfortable, its like speaking slang at home. The words come easily.
I find, every culture has its own palate, its own language of flavours. Once you get the basic structure of the verb tenses mastered (lemon and rosemary work for chicken, always do bay leaves with beans, always do nutmeg with cream sauce… etc…) there’s room for improvisation and innovation.
Eggplant and Green Pepper with Kalamata
Alrightey, so, the Eggplant and Green pepper. Super easy, and remarkably filling. If you are vegan and would like to use this as a main meal, for additional protein I’d suggest tossing in a few roasted sliced almonds or crushed roasted hazelnuts.
- One large round pale purple eggplant (the longer dark ones have more bitter skin. The light ones are like the sicilian ones).
- 2 green peppers
- 1/2 cup fresh basil leaves
- 3-4 tbsp hot pepper olive oil (or regular olive oil is fine)
- 1/2 cup pitted kalamata olives, roughly chopped
- salt to taste
- Cut the eggplant into approx1 inch cubes
- Slice the peppers into strips
- I use 2 medium pans for this, but you can use 1 large one. Add 2 tbsp of hot olive oil to each pan and let it heat up.
- When the oil sizzles (test by adding one piece of eggplant), add in your vegetables, 3/4 of your basil, and the olives.
- Sprinkle with salt- this draws out the moisture from the eggplant. Turn over the vegetable when the undersides are browned.
- When the vegetables are thoroughly cooked, toss with the remaining fresh basil leaves and serve. (for more protein, sprinkle over some crushed roasted hazelnuts or sliced roasted almonds).
NOTE: this recipe part of Wellness Weekend from Diet Dessert n Dogs