Thursday 6 March
We had bought some pretty little
aubergines/eggplants at Wednesday's greenmarket, and Holt had an inspiration
for a stew using smoked Spanish chorizo.
So...
Cube up and sauté two smallish
tender eggplants for 5-10 minutes until darkened. Add chopped: onion, red romano pepper, chorizo,
and garlic, in that order, to sauté along with the eggplant until all is tender.
Finally add chunks of tomato, a
spoonful of capers, and the juice of a lemon, to simmer until the flavors are
mixed and the tomatoes hot but not broken down.
Strangely enough, this needed
salt, but was piquant and fresh nonetheless.
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