Subj : Soups & Stews - 20
To   : All
From : Dave Drum
Date : Sat Oct 21 2023 03:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ajapsandali
Categories: Potatoes, Vegetables, Herbs, Chilies
     Yield: 4 servings

     2 md Yukon Gold potatoes
   1/3 c  Extra-virgin olive oil; more
          - as needed
     3 sm Globe eggplants; stemmed, in
          - 3/4" chunks
     2 ts Kosher salt; divided, more
          To taste
     2 lg Yellow onions; peeled,
          - coarse chopped
     2 lg Cubanelle peppers; seeded,
          - in 3/4" pieces
     1 md Red or yellow bell pepper;
          - seeded, in 3/4" pieces
 1 1/2 c  Uncooked tomato puree; fresh
          - or jarred
   1/3 c  Coarse chopped cilantro;
          - divided
   1/3 c  Coarse chopped parsley
          - leaves; divided
    20    Basil leaves; pref purple,
          - torn
   1/2 ts Cayenne pepper
   1/2 ts Ground coriander seeds
   1/4 ts Ground savory or dried thyme
          - leaves
     3 cl Garlic; mashed to a paste

 On a plate, microwave the potatoes on high, turning them
 halfway through cooking, until fork tender, 9-11
 minutes. When cool enough to handle, peel and cut in
 3/4" chunks and set aside.

 Meanwhile, to a large pot set over medium-high heat, add
 the oil. When itrCOs hot and shimmering, add the eggplant
 and 1 teaspoon of the salt, turn the heat to medium, and
 cover. Cook, stirring occasionally, until soft, light
 golden, and beginning to break down, about 16 minutes.
 Using a slotted spoon, transfer to a paper-towel-lined
 plate and set aside.

 Turn the heat to high. To the empty pot, add the onion
 and remaining salt and cook, stirring frequently and
 adding more oil if needed, until translucent and brown
 in spots, about 5 minutes. Add the Cubanelle and bell
 pepper and cook, stirring occasionally, until softened
 slightly, about 3 minutes. Stir in the tomato pur|-e and
 half each of the cilantro, parsley, and basil, then add
 the cayenne, coriander, thyme, reserved potatoes and
 eggplant, and 1 cup of water and bring to a boil. Turn
 the heat to medium, cover, and cook, stirring
 occasionally, until thickened slightly, about 6 minutes.

 Stir in the garlic and remaining cilantro, parsley, and
 basil and cook until fragrant, about 1 minute. Season
 with salt and serve hot or at room temperature, drizzled
 with oil if desired.

 By Benjamin Kemper

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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