Eggplants and peppers with basil
Α tasty summer dish, full of Mediterranean flavors! One of the most tasty "ladera" (Greek recipes cooked with olive oil and vegetables), part of the Mediterranean diet. This type of food -"ladera"- is the cornerstone of the traditional Greek diet and is contributing both to health and well being!
- 750gr/26.5oz eggplants (2-3 pieces), cut into thick strips (about 3cm/1inch thick)
- 250gr/8.8oz green bell peppers (2-3 peppers), cut into wide strips (2cm/0.8inch wide each strip)
- 400gr/14oz grated ripe tomatoes (2-3 tomatoes)
- 300-350gr/10.5-12oz (3 medium-sized) onions, chopped in large pieces
- 4 cloves garlic, finely chopped
- 70gr/2.5oz tomato paste (about 3 tablespoons)
- 1 tablespoon fresh oregano, finely chopped - if using dry then 2 tablespoons
- 10gr/0.35oz (1 handful) fresh basil, finely chopped - if using dry, then 2-3 tablespoons
- 190ml (3/4 cup) extra virgin olive oil
- salt, pepper
Put a large, deep, frying pan on medium to high heat and add the olive oil. Once hot, add the onions and when they start to get semi-transparent add the garlic.
Let it cook for 1 minute and add the eggplants. Lower the heat to medium and stir carefully (to avoid the eggplants being mashed).
After 8-10 minutes add the peppers and continue cooking for 14-15 minutes more, until all the vegetables are soft. Then add the grated tomatoes mixed with the tomato paste, and stir again carefully.
Reduce the heat to medium-low, half-cover the pan with a pot's lid and let it cook for at least 15-20 minutes, stirring carefully from time to time.
Turn off the heat and add the oregano, the basil, the salt and the pepper. Stir and serve. Kali oreksi!
1. There is nothing better than serving this along with fresh bread and feta cheese.
2. The onion will get fried well during the cooking of the eggplants. This is expected in this Mediterranean recipe, so don't worry when you see this happening. If you don't like the taste of fried/saute onions, then add the eggplants at the same time with the onions.