This dish is for the spicy/savory folks, as the zucchini bread was for the sweet folks. In our house we like both so have some of each dish on the go right now. More recipes for zucchini to come…keep reading.
Spicy Zucchini and Eggplant in Tomato Sauce with Olives
- 1 eggplant
- 1 large or 2 medium zucchini
- 1 large white onion (or yellow)
- 3 cloves garlic
- 2 cups tomato sauce or puree
- 2 cups water
- 1-2 cups green olives, to taste (you can use pimento-stuffed Spanish olives or any pitted green ones. I use these http://www.halutza.com/2007/productsgreenpitted.html, which are from the kibbutz where Jim and I met and they are delicious on their own)
- 1 Tbs olive oil
- 1-2 Tbs ground cumin, to taste (I toast and grind my own seeds, the flavor difference is amazing)
- 1/4-1/2 tsp cayenne pepper (1/4 makes it flavorful, 1/2 makes it spicy, more makes it fiery. Substitute 1 tsp paprika instead if you don’t like the heat.)
- salt and pepper to taste
- dash of vinegar – red wine, cider, balsamic, rice
Heat the oil in the bottom of a heavy pot over medium high while you chop the onion. Put onion in pot and cook slightly (don’t brown) while you chop the eggplant and zucchini into 1″ chunks. Add veggies to pot and cook for a few minutes, stirring so nothing sticks or burns. Finely chop the garlic and add to the pot. Add in the cumin, some black pepper, and cayenne, stir for a minute then add tomato sauce/puree, vinegar, and water. Stir well and bring to a simmer. Add in olives and simmer, covered, over lowish heat for at least an hour. Check and stir every 10 minutes or so. If it starts to stick, turn down heat. If it looks like it getting dry, add water. Taste and season with salt as needed. Serve hot as a side dish or over rice as a main dish. Serve cold as a salad or stuffed in a pita.