Turkish Eggplant and Peppers
You asked for it, so here it is. My Turkish Eggplant and Peppers recipe.
There are two ways to make this recipe. The quick way, and the long way. Since I have two kids, I often choose the quick way, but I'll include both ways here.
Also, as a disclaimer, it's really difficult for me to write recipes because I don't cook by measuring. I use "dashes" and "shakes" of ingredients. So you will have to play around with the amounts of herbs and spices here to get it to taste perfectly for you. To be honest, I was always told this is the best way to cook anyway, but I will try my best to give you measurements.
I fell in love with this side dish at a local Turkish restaurant because my mom used to make the same dish but with zucchini instead of eggplant. You can sub zucchini if you don't like eggplant. That is the Italian version of the same recipe. It is actually served cold/room temperature and usually with bread so you can soak up all the delicious tomato sauce. We just eat it with roasted chicken and various Middle Eastern spice blends and rice. With Turkish bread on the side it is perfection though. You can usually find Turkish bread at your local Halal Store.
1. Half of an orange pepper.
2. Half of a red pepper.
3. Half of an eggplant (sub 1 zucchini).
4. Half of an onion.
5. Lowry's Garlic Salt with Parsley.
6. Olive oil.
Now depending on if you take the short or long route:
7. Half a can of Ragu Chunky Garden flavor (Short route).
8. One large can of Red Gold tomato sauce (29 oz).
9. One crushed tomato.
10. A pinch of sugar (probably about 1/2 tsp.).
11. A few shakes of Basil (probably about 1 tsp.).
12. A few shakes of Oregano (probably about 1 tsp.).
13. A few shakes of Coriander (probably about 1/2 tsp).
1. Cut your peppers and onions length wise in long strips.
2. Cut your eggplant into squares. If you sub for zucchini, cut your zucchini lengthwise.
3. Add the peppers and onions to a pan with deep sides and about a tablespoon of oil.
4. Cook the peppers and onions on medium-high heat until they are partially soft.
5. When the peppers and onions are semi soft, add the eggplant/zucchini and like two shakes of the Lowry's Garlic Salt with Parsley.
6. Now this is the trick to the eggplant. (Ignore this part if you're using zucchini). You need to add a LOT of oil. You will basically cover all of the vegetables so they're doused in oil. You want the eggplant to be almost completely soaked. Don't worry. You're going to drain the oil later.
7. Cover the pan with a lid, but watch it and make sure to stir frequently.
8. When the eggplant is soft and mostly cooked through, drain almost all of the oil from the pan.
9. Add about 1/2 to 1/3 of the can of Ragu to the pan.
10. Add about 2 tbsps of water.
11. Replace the lid and simmer on low for about 15 minutes.
12. Stir frequently.
13. Leave to sit at room temperature before eating. We often eat it hot though.
Long Version: Making the sauce from scratch.
9. In a small pot, add the Red Gold sauce, sugar, basil, oregano, and coriander.
10. Crush the tomato with your hands (it really does make a difference) and add it to the pot.
11. Simmer on medium for about 5-10 minutes so the ingredients infuse.
12. Add the sauce to the pan with the vegetables.
13. Replace the lid and simmer on low for about 15 minutes.
14. Stir frequently.
15. Leave to sit at room temperature before eating. We often eat it hot though.
Hopefully you enjoy this recipe! Let me know in the comments how it worked out!