We created this vegan specialty for some of our vegan
employees. A vegan is someone who does not eat animals
or animal by products. Although we have not served this
to our retreats it is a delicious side dish or a main
course for vegans served with a large baked potato. Or
over crusty grain bread.
Yield: 8 side servings
Ingredients:
2 medium eggplants, cut into ¼ rounds
½ c. olive oil
6 cloves of peeled garlic, minced
1 large yellow onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 large beefsteak tomatoes, diced or one 12 oz. can of
diced tomatoes
1 zucchini, ¼ inch dice
1 yellow squash, ¼ inch dice
½ c. loosely packed fresh basil leaves (see note
on fresh herbs)
salt and pepper
Instructions:
Eggplants require salting. Layer sliced eggplant in colander,
topping each piece with a layer of kosher salt. Cover
eggplant with plastic wrap, and place something heavy
on top of the plastic wrap. Eggplant has a bitter juice
in it that needs to be pressed out so it can take on the
flavor of what you are cooking it with. After the eggplant
has sat for approximately 2 hours at room temperature,
rinse each slice in cool water and pat dry. Place a small
amount of olive oil in a sautee pan and sear each slice
of eggplant on both sides until the outer edges are crispy
and the center is soft. Remove and hold on the side. In
the same sautee pan, place the rest of the olive oil and
the onions and garlic. Cook until onions are translucent.
Add red and yellow peppers, cook for 3 to 4 more minutes.
Add the tomatoes and cook for 2 to 3 more minutes. Add
zucchini, yellow squash, and fresh basil and cook for
2 more minutes. Season with salt and pepper. Serve immediately.
Note: This dish is completely animal product-free!
I whipped this up for my assistant and she said it was
even better after it had been sitting over night. She
heated it up the next day which the gave the eggplant
time to soak up all the flavors of the olive oil, garlic,
onions, and peppers.
