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Vegetable Stew (pareve)
Contributed by Eileen Goltz.About 1 1/2 lb. large eggplants (probably 2)
Salt and freshly ground pepper to taste
1/2 to 3/4 cup olive oil
2 large yellow onion, chopped
1 lb bell peppers, a mixture of red and green, seeded and chopped
1/2 cup flour
2 lb tomatoes, seeded and diced
1 teaspoon dried oregano
2 tablespoons pine nuts, toasted
Peel the eggplants and cut into 1 1/2 inch / 4 cm pieces. Place in a colander, sprinkling salt between the layers, and let drain for 1 hour. In a large frying pan (really big) over medium heat, warm 1/4 cup olive oil. Add the onions and saute till tender, 8-10 minutes. Add the peppers and saute till softened, about 5 minutes longer. Meanwhile, rinse the eggplant pieces and pat dry. Place the flour in a shallow bowl. In another large frying pan over high heat, warm the remaining olive oil. Dip the eggplant in the flour, tapping off the excess. In batches, add to the hot oil and fry, turning as needed, until golden, 5-8 minutes. Using a slotted spoon, transfer to a plate.
When all the eggplant pieces have been fried, add them to the onion-pepper mixture along with the tomatoes, oregano, salt, and pepper. Reduce the heat to low and simmer until all the flavors are well blended and the tomatoes have broken down into a sauce like consistency, about 20 minutes. Spoon into a bowl and garnish with the pine nuts. Serve warm or at room temperature.
Fresh oregano and other herbs, including basil, cilantro, dill, mint, parsley, rosemary and thyme, are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.
Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
>Notes: Fresh Oregano tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on insect inspection. Dried oregano spice does not need inspection but needs a hechsher (kosher supervision symbol).
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