- 1 lrg eggplant
- 5 tbsp olive oil
- 2 lrg onions, thinly sliced
- 2 cloves garlic, crushed
- 4 zucchini, sliced
- 2 cans chopped tomatoes
- 1 tsp sugar
- 1 bouquet garni of 2 sprigs fresh thyme, 2 large sprigs parsley, 1 sprig basil, and 1 bay leaf, ited in a 3 inch piece of celery
- salt and pepper
Heat oil in large fry pan over medium heat. Add onions and fry, stirring often, for 10 minutes.
Add the garlic and continue to fry for 2 minutes, until onions are very tender and brown.
Add eggplant, zucchini, tomatoes and juice, sugar, bouquet garni, salt and pepper to taste. Bring to a boil, lower heat and cover and simmer for 30 minutes.
Adjust seasoning. Remove garni and dig in.
- 1/2 pound garlic buds, trimmed; large buds split but attached
- 2 tbsp butter
- 1 tsp sesame oil
- 4 tsps fresh lemon juice
- 1 tsp soy sauce
- 1 tbsp toasted sesame seeds
Steam garlic buds until crisp-tender, about 4 minutes. Drain and rinse with cold water.
Mix lemon juice and soy sauce; set aside.
Melt butter with sesame oil in a heavy fry pan over medium heat. Add garlic buds and saute about 2 – 4 minutes.
Toss cooked garlic buds in lemon-soy mixture.
Season with pepper and sprinkle with sesame seeds.