| |
Greek recipes
Pasta Imam El
Greco / Makaronia Imam
| |
Perfect pasta in a delicious
vegetable sauce with a Mediterranean flair.
Ingredients |
| |
|
| 2 eggplants
(aubergines) |
2 cups crushed
tomato |
| 3 zucchinis
(courgettes) |
1 vegetable
bouillon cube |
| oil for frying |
1 bay leaf |
| I/2 kilo pasta of
your choice, cooked and drained. |
1 tsp.oregano |
| Sauce: |
1 tsp. thyme |
| 1/2 cup olive oil |
1/2 tsp. sugar |
| 1 large onion,
chopped |
salt and pepper |
| 3 cloves garlic,
crushed |
|
Wash the eggplants and zucchinis,
removing the purple peel from the eggplants if you prefer.
Quarter and cut the vegetables into 1 inch chunks. Heat the
oil in a deep skillet and fry the vegetables until browned.
Remove from the oil and let drain.
In a saucepan, heat the olive oil and brown the onions and
garlic until translucent. Add the browned vegetables and toss
together. When heated through, add the tomato and spices. Cook
over low heat for about 20 minutes. Don't over stir, you want
the vegetables chunky.
Susie's Note: This is great with lots of
parmesan cheese, a Greek Salad, a hot crusty loaf of bread,
and a good bottle of red wine. Enjoy ! |
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