If you haven't picked up on some of the themes here, one is that I love to incorporate chilies into my food. It's got to be hot! most of the time. And I love the local IndoPak grocery for inspiration. Also I have to mess with traditional preparations and make them my own. And of course, a little heat.
Here's one example...
THE RECIPE
2T EV olive oil
2 large onions, rough chop
6 cloves garlic, minced
2 ribs celery, diced
2 carrots, diced
Thai chilies, to taste, (I used 12)
1/2 C white wine
2 C vegetable stock
24 oz. diced tomatoes
32 oz can tomato sauce
2 large red bell peppers, rough chop
2T dried thyme
1T dried basil
1T dried oregano
4 dried bay leaves (you can tell this was not a market day, so feel free to use fresh herbs)
Sea salt, to taste
Ground black pepper, to taste
1# eggplant, rough chop
1/2 bunch flat leaf Italian parsley, minced
Steamed white rice, for service
Saute the first 5 ingredients in the oil 3-4 minutes; add remaining ingredients except eggplant; bring to a boil then simmer 15 minutes.
Add eggplant and parsley. Simmer for an additional 20 minutes. Taste and adjust seasonings, serve over steamed white rice.
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