TOMATOES WITH PEPPERS AND STEWED
3 medium eggplants
5 tablespoons olive
3 white onions, peeled and chopped
1 teasponn coriander seeds
teaspoon ground cinnamon
1/4 teaspoon cumin
1/2 cup chopped cilantro
1 tablespoon lemon juice
salt and pepper to taste
a pinch cayenne
1 red pepper
1 yellow pepper
4 garlic cloves
3 large vine ripe tomatoes
sea salt and ground pepper to
3 tablespoons olive oil
2 tablespoons balsamic vinegar
tablespoons chopped cilantro
2 tablespoons chopped basil
the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.
Heat olive oil in a skillet. Add eggplants and sauté for 5 minutes over
medium heat, until lightly brown. Add chopped onions and coriander seeds;
continue cooking for 5 minutes, adding more oil if necessary. Season with
cinnamon and cumin ; add cilantro, lemon juice, salt and pepper, cayenne and
chicken broth. Cover and simmer for 40 minutes, or until eggplants are soft and
almost all liquid has evaporated. Cool and refrigerate.
Prepare the peppers
a day ahead. Wash and dry peppers. Grill under a broiler until the whole
surface of the peppers is dark brown to black. Remove skin. Cut in halves and
remove seeds and white pith. Cut into strips.
Peel and slice garlic. In a
glass bowl, combine pepper strips with garlic and oil. Allow to marinate for a
day or two.
Slice tomatoes. Arrange on plates or platter.
Sprinkle with sea salt, pepper, oil and vinegar, cilantro and basil. Spoon
peppers and eggplant compote around tomatoes. Serve cold.