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
- 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.
- When the onions are translucent, fragrant and start to brown, add the chopped tomato, stir and continue cooking for about 10 minutes.
- Add the eggplant and the peppers and cook on low heat for about 30 minutes, stirring frequently.
- Add salt and pepper to taste.
- 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.