I have some vegetarian friends. They're nice people. They don't even object when I order the strip steak. I can't help it, I'm a carnivore. People will tell me it's not good for me, that I should eat better. Yes, but I am going to die some day anyway - shouldn't I be happy with my food choices? However, that being said, here is a vegetarian recipe from a friend (Thanks Cheryl)that was very well received at a past holiday party.
Eggplant, Fennel, and Peppers
From Almost Vegetarian by Diana Shaw
- ¼ cup extra virgin olive oil
- 2 large white or yellow onions, thinly sliced
- 2 fennel bulbs, stalks and fronds trimmed, thinly sliced
- 2 large yellow peppers, cored, seeded, and thinly sliced
- 2 large red peppers, cored, seeded, and thinly sliced
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 2 tsp whole fennel seed
- 6 Japanese eggplants, cut into bite-sized cubes (If you have to substitute regular eggplant, be sure to salt it, place it in a colander, and drain the bitter juices for about 30 minutes before using it.)
- 2 Tbsp balsamic vinegar
- salt and pepper to taste
Heat the oven to 425º F. In a large casserole or large heavy saucepan, heat the olive oil. Sauté the onions, fennel bulbs and seeds, peppers, oregano, and basil over medium-low heat until the vegetables are soft and limp about 40 minutes.
Meanwhile, spread the eggplant in a single layer on a nonstick or lightly oiled baking sheet and bake until tender, about 20 minutes.
Add the vinegar to the vegetables in the casserole, and stir over medium-low heat until most of it evaporates, about 2 minutes.
Stir in the eggplant, coating it well with the other vegetables. Stir until heated through, and season with salt and pepper before serving.
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This recipe takes about 1 hour from start to finish.
You can make this dish up to 3 days in advance, keeping it refrigerated in a tightly covered container. To reheat, transfer it to a covered baking dish, and warm at 300º F for about 20 minutes. It’s also delicious cold.
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