Lamb main page

Braised leg of lamb cleopatra
Brochettes of lamb
Crown roast of lamb in a parmesan-sage crust
Curried lamb
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Honey-hoisin grilled lamb chops
Irish stew
Kashmiri lamb curry
Lamb shanks braised in red wine
Lamb stock
Leg of baby lamb Nicoise
Leg of lamb in red wine sauce
Navarin of lamb with vegetables
Rack of lamb with mushroom crust
Roast leg of baby lamb Beaumanière
Roasted rack of lamb Provençale with ratatouille
Roasted lamb rib eye with sweet garlic

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves: 6

2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
1 medium yellow or white onion, sliced
1 eggplant (about 3/4 pound) washed and cut into 2-inch cubes
2 small zucchini (about 3/4 pound) washed and cut into 1-inch cubes
4 large tomatoes peeled, seeded, and cut into 1/2" cubes
2 large green, red, or yellow bell peppers, seeded and cut into 1-inch pieces
1 dried bay leaf
3 fresh thyme sprigs
1 fresh rosemary sprig
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh basil or parsley

Heat olive oil in a large, heavy saucepan or soup pot.
When hot, add the onion and saute for 2 minutes, until tender. Add the garlic and the eggplant and sauté, stirring often, until the eggplant cubes are softened, 3-4 minutes.
Add zucchini and bell peppers. Sauté for 3 minutes, stirring frequently. Add the tomato cubes, bay leaf, thyme, rosemary salt and pepper and stir well.
Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are soft, about 45 minutes.
Transfer to a a serving bowl. Sprinkle with basil or parsley and serve hot, or at room temperature.

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