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Zacusca

‘Zacusca’ Nightshade Spread Made Low-Lectin

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Description

A delicious and low lectin way to eat those tomatoes, peppers and eggplants that are everywhere during summer. 


Ingredients

  • extra virgin olive oil, to generously cover the pan
  • 3 medium yellow / sweet onions, finely chopped
  • 1 big tomato, peeled and deseeded, finely chopped
  • 4 eggplants, roasted, peeled and deseeded, chopped with a wooden spoon
  • 5 sweet red peppers, roasted, peeled and deseeded, finely chopped
  • salt and pepper to taste

Instructions

  1. Add the oil to a sauteeing/stew pot and sautee the onions on low to medium heat for about 30 minutes. If they get too brown too quickly lower the heat. 
  2. When the onions are translucent, fragrant and start to brown, add the chopped tomato, stir and continue cooking for about 10 minutes. 
  3. Add the eggplant and the peppers and cook on low heat for about 30 minutes, stirring frequently. 
  4. Add salt and pepper to taste. 
  5. It’s better served at room temperature or cold.

Notes

I didn’t add the roasting time for the eggplant and peppers to the preparation/cooking time. That will take about one hour from start to finish, including setting up and peeling and deseeding. Read the entire post for details. If you are a fan of canning, you can make a bigger quantity and can the stew, or freeze the leftovers as I did.