Tuesday, December 15, 2015
The 'rat' is an amazingly delicious vegetable stew, with a meaty flavor thanks to the browned vegetables and the texture of the eggplant. The capers add a crucial kick to this recipe.
1 medium eggplant
1 yellow onion
2 red peppers
0.25 cup olive oil
2 large cloves of garlic
2 cups crushed tomatoes
2 tbsp tomato paste
1 bay leaf
6 sprigs of fresh thyme
1/3 cup drained capers
1/3 cup fresh parsley
Cut the ends off the zucchini and eggplant. Dice into 1-inch chunks.
Peel the onion and cut into 0.5-inch cubes. Cut the peppers into 1-inch pieces.
Heat the oil in a large, cast iron pot until nearly smoking. Add the eggplant and zucchini and season with salt and peppers. Cook, stirring often, over high heat, until the vegetables get a light brown color.
Add the onions, the peppers, and the garlic cloves minced. Cook for two minutes.
Add the tomatoes and the tomato paste. Stir and add the bay leaf, thyme, capers and a tsp of sugar. Bring to a boil and cover with a tight-fitting, heavy lid. Simmer on low heat for half an hour. Stir in the minced parsley leaves and remove from the heat. Serve warm with focaccia.