IKARIAN VEGETABLE MEDLEY

IKARIAN VEGETABLE MEDLEY image

Categories Vegetable Side Sauté Vegetarian

Yield 10 people

Number Of Ingredients 10

Ingredients

3 medium zucchini ( 2lb total),cut crosswise into 1/4- inch-thick slices
2 Medium eggplants 92 lb total),cut crosswise into 1/4inch slices
2 green bell peppers, cut lengthwise into 3/4 inch-wide strips
4 1/2 teaspoons salt
About 2 cups extra-virgin olive oil
2 medium onions, finely chopped(2 cups)
3 garlic cloves, finely chopped
2 russet (baking) potatoes (1 lb total)
1/2 teaspoon black pepper
3 large tomatoes (1 1/2 lb total)

Steps:

>Place zucchini , eggplant, and bell pepper each in a seprate colander, Toss zucchini with 1 teaspoon salt. Toss eggplant with two teaspoons salt, toss bell peppers with 1/2 teaspoon salt. Let vegtables drain 30 minutes and pat dry. >Oil bottom of a 4 to 6 quart wide heavy pot. >Heat 2 tablespoons oil in a 12 inch heavy then saute onions and garlic until beginning to brown. 7 to 10 minutes. Transfer onion mixture to a bowl. >While onions cook , peel potatoes and cut crosswise into 1/4 inch-thick slices.Heat 3/4 cup oil in skillet.Then fry potatoes , , until golden , 8 to 10 minutes. Transfer potatoes using a slotted spoon or tongs to pot, keeping as much oil as possable in the skillet, and spread potatoes evenly in bottom of pot. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then spread 1/3 of onion mixture evenly over potatoes. >Add zucchini to sklillet and fry until pale golden, 6 to 7 minutes. Transfer with a slotted spoon to pot, , and spread zucchini's evenly . Sprinkle with 1/8 teaspoon 1/8 teaspoon pepper and the remaining 1/2 teaspoon salt. then spread half the remaining onion mixture over zucchini. >Replenish oil in skillet if necessary to total 3/4 cup and heat over moderately high heat until hot but not smoking, then fry eggplant in several batches (1 layer deep , without crowding) turning over once, until golden, 6 to 7 minutes per batch.(Replenish oil between batches),Transfer eggplant as cooked to pot with other vegetables using tongs, arranging them evenly, then top with reaming onion mixture. >Fry bell peppers in oil until brown. about 4 minutes, then transfer to pot and sprinkle with remaining 1/4 teaspoon pepper. >Halve tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set over a bowl, reserving pulp and discarding skins. Spread tomatoes pulp evenly over bell peppers in pot. Simmer mixture, covered , until vegetables are very tender and melded together, 20 to 30 minutes .