• 1 onion
• 2 – 3 tomatoes depending on size
• 1 green or red bell pepper
• 2 chili peppers (more/less)
• 1 zucchini
• 1 can black beans
• 2-3c vegetable stock
• dash of salt & pepper
• about 1TB/roughly equal amounts: oregano, garlic, chili powder, cumin, cinnamon or cocoa, and old bay seasoning
1. Heat onion and pepper first, then zucchini and other substantive vegetables
2. Turn heat to medium/low and add tomatoes, beans, stock, and spices.
3. Ready when peppers are as soft as you feel is appropriate.
Garnish with avocado and cilantro, serve with tortilla chips.
This can have whatever quantity of whatever foods you wish. It can be a personal recipe, producing enough for you and your freezer or easily expands to feed a group.
1 (or so) each:
• white onion
• red bell pepper
• large tomato (or a few medium)
• Garlic, olive oil, parsley, s&p, fresh Provençal herbs of your choosing
1. Cut eggplant and zucchini into large cubes. In olive oil, cook over medium heat for a few minutes, until eggplant softly browns
2. Remove from heat, set aside. Now heat cubed onion and red pepper in same fashion. Mash and mince 2-3 cloves garlic and add, along with some s&p. Set aside in another bowl.
3. Heat cubed tomato & olive oil
4. In large pot, layer 1/2 of tomato mix, then pepper & onion mixture, then zucchini & eggplant, then rest of tomato. Sprinkle parsley (lots) on top, drizzle olive oil. I put a few sprigs of oregano, lavender, sage, and thyme to infuse. Cover.
5. Leave on medium heat for a while, then remove sprigs and stir. 6. Stir every so often, and eventually remove cover and set to boil. Stir more frequently during this period. Simmer.
It’s done when you feel it’s reached a good consistency. I like mine soupy, so I don’t reduce very long and add a bit more olive oil here and there. If you like less liquid, let it boil longer or squeeze the gel/seeds from the tomato before you begin. If you’d rather make the movie version, look for “confit biyaldi”.
Serve with big chunk of fresh bread, and love your leftovers. :)