Category: Vegetarian diet recipes
This is my variation on one of my favorite chilhood treats - Bulgarian or Huingarian jarred lecho.
Servings: 8 to 10
1 large electric pan - yeah, it's not edible, but it's a large dish!
2 red bell peppers
2 onions, 5+ garlic cloves
1 large can of plum tomatoes
Optional: 1 package extra-firm tofu, a medium hot red pepper
Spices: black peppercorns, coriander seeds, a bit of cumin, red chilli pepperflakes (about 1/4 to 1/2 teaspoon each or to taste)
Cut the bell peppers in half, clean them out, spray with the canola oil spray, press to flatten and throw into the oven to broil untill the skin turns black. At that point get them out and throw into a plastic bag squeezing out excess air. Let lay a while.
Chop the eggplants into ~1/3 inch thick slices, spread on a foil-lined baking sheet, spray with the canola oil spray and throw in the same oven along with the peppers. Once the tops turned light golden-brown, turn them over and slip them back in.
Meanwhile, if using tofu, crumble or dice it, and golden it up with a bit of oil in a large electric pan (more for a visual appeal, since there no helping tofu's taste.)
Give coriander and black peppercorns a whirl in the grinder, just to break them up (woo-hoo, fragrance!)
The roughly chopped onions and carrots can join the tofu (or go in on their own if you decided to skip tofu), and fry them for a bit till the onlions turn translucent. Add the spices and sliced or crushed garlic, and stir it all together. Let it simmer, add a bit of water if necessary.
Meanwile, peel the blackened skins off the peppers and slice them. Add bell peppers and the egplants in, stir. When it looks too dry, dump the can of tomatoes in, breaking up the plum tomatoes as you go. If it looks too dry, add more tomatoes.
Cover up and simmer on low till it looks and smells yammi, and has a consistency of a tomato sauce.
Serve with either coarse bread, a-la rustic, or on pasta.