Saturday, August 10, 2013

Zucchini and Eggplant with Sage (Salvia Officinalis)

Today I was asked: What are you having for dinner?

Good question, next question. No, be serious.

I did just buy some fresh zucchini this morning ans still had half an eggplant at home, as well as tomatoes in abundance. That would be my dinner.

Can I have some too? - Sure, you can. But as you live elsewhere, how will you get it?

I decided on taking some photos to share the cooked food. And how I prepared it.

So here is my recipe:
1 medium sized Zucchini, 
1/2 Eggplant
1 Spring Onion
4 medium sized Tomatoes
salt, pepper, curry, red ground pepper, and sage 
(I used dried one)

Cut up the vegetable to bite sized chunks,
peel the tomatoes, 
add some vegetable oil into a flat deep frying pan,
toss in  the eggplant and zucchini first,
add the onions and 
don't forget to stir all the time.

Once the eggplant seems to be as well as cooked,
add in the tomatoes with all their juice 
(if necessary you can add some water here),
stir, and add the salt and spices.
Let simmer for about 3 - 5 minutes.
Preparation and cooking time all over is about 30 minutes.

Best served with rice. 
It has a nice Italian sauce taste to it. 

Good Appetite........... =)

The photos:

Zucchini and Eggplant ready for frying.
The Spice.
Simmering to the right consistence.
Enjoy your dinner!!!