China Study Diet and Cookbook by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub
Publisher: Callisto Media Inc.
Published: 2013-09-04T16:00:00+00:00

1 large green bell pepper

1 large red bell pepper

1 large eggplant

½ teaspoon sea salt or kosher salt

7 medium fresh tomatoes

¼ cup coconut oil

4 cloves garlic, crushed

2 tablespoons tomato paste

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

1. Preheat broiler to its highest setting. Place the whole peppers on a baking sheet and broil, turning often, until the skins are blackened on all sides. Place the peppers in a ziplock plastic bag, and allow them to cool.

2. Meanwhile, slice the eggplant into ½-inch strips, place in a large bowl, and sprinkle with the sea salt. Allow to sit for 20 minutes to draw out the excess water. Drain and pat dry.

3. Bring a large pot of water to a boil over high heat. Cut an X at the base of each tomato and boil for 1 minute. Immediately plunge them into an ice water bath and allow them to cool.

4. In a large skillet over medium-high heat, heat the coconut oil and then sauté the eggplant until it begins to brown, 3–4 minutes per side.

5. Rinse the peppers under cold water, and gently peel off just the ashy part of the burnt skin. Open the peppers and remove the seeds. Cut the peppers into small strips. Add peppers and garlic to the skillet with the eggplant.

6. Peel and chop the cooled tomatoes, and add to the skillet.

7. Add the tomato paste, kosher salt, black pepper, and cayenne. Bring the mixture to a boil, reduce the heat to medium, and then simmer for 30 minutes.

8. Transfer to a large bowl, cover, and chill for 2 hours before serving.

Serves 4.

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