I have collected many zucchini from my garden, and I had to come up with a new recipe!
So, this is it! Fresh new, light, easy, vegan and very very tasty!
5-6 medium size zucchini
1 red onion
1/2 cup tomato paste
A handful dried spearmint
2 bay leaves
2 small dried hot peppers
3 garlic cloves
Salt and pepper
Rinse the eggplants and the zucchini under fresh water, and then, cut them into small pieces or cubes; whatever is more convenient. Put all the pieces in a large bowl, salt and mix them up using your hands.
Prepare the marinade. Rinse the tomatoes and cut them into small cubes. Peel the onion and also cut into small cubes. Put the tomato and onion cubes in a bowl and add the tomato paste, the spearmint, the bay leaves, the peppers cracked, the garlic crashed, 1 cup of olive oil, salt and pepper. Stir to mix well.
Pour the marinade over the zucchini and eggplants, and add water a little less than to cover them. Stir or shake the bowl. Cover with a towel and let aside for at least 1 hour.
Next, empty the bowl content in a baking pan, add some more water if needed and a little more olive oil.
Bake at 356°F (180°C) for about 50-60 minutes.
A wonderful, light and vegan summer recipe by Evelyn.
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