re: red wine. veg casserole (Giambotta)

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* Exported from MasterCook *

 

Giambotta

 

Recipe By :Ursula Ferrigno

Serving Size : 4 Preparation Time :0:00

Categories : Accompanying Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small aubergine [eggplant]

salt and pepper

1 medium onion

1 garlic clove

1 potato

1 courgette

2 red peppers

3 teaspoons fennel seeds

2 tablespoons olive oil -- (2-3)

14 ounces canned tomatoes -- (400g)

6 tablespoons red wine

 

* Cut the aubergine into cubes. Sprinkle with salt, place in a bowl, cover and

weigh down. Leave for 15 minutes.

 

* Meanwhile, chop the onion and crush the garlic. Cut the potato and courgette

into chunks. Cut the peppers in half, discarding the core and seeds then cut the

flesh into chunks. Crush the fennel seeds.

 

* Heat the oil in a saucepan, add the onion and garlic and fry for 5 minutes

until lightly browned.

 

* Rinse the aubergine cubes and pat dry. Add to the pan with all the remaining

ingredients.

 

* Simmer gently for 25-30 minutes, until the vegetables are tender, adding a

little water if necessary. Serve hot.

 

Source:

" Real Fast Vegetarian Food: Putting the flavour and healthy into your food "

Copyright:

" 2002 (Metro, paperback) ISBN 1843580071 "

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Per Serving (excluding unknown items): 188 Calories; 8g Fat (36.0% calories from

fat); 4g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 171mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This vegetable casserole is my Grandmother's and Mother's favourite

family recipe. My Grandmother used to make four times the recipe and keep it

until the next day. It never lasted a long time with my sisters and family

around. (SERVES 4)

 

 

Nutr. Assoc. : 3234 0 0 0 0 0 0 0 0 0 0