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In a hot wok
or cast iron pan, saute in olive oil until tender: |
| 1 -
2 |
|
japanese
eggplant, sliced (optionally peeled) |
| 2 |
cloves |
garlic, minced |
| 2 |
T |
fresh basil,
chopped |
|
|
|
|
|
Transfer the
eggplant to a bowl, cover it and get the saute pan very hot. Toss in: |
| 1 |
|
onion, quartered |
|
|
and cook, stirring
only a few times, for a minute or two. Add them to the bowl. |
|
|
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|
|
Saute briefly: |
| 1 - 2 |
|
red bell pepper,
sliced or chopped |
|
|
and add to the
bowl. |
|
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|
|
|
Add a little
more oil to the pan and saute: |
| 1 |
c |
corn,
preferably white corn, cut fresh off the cob |
|
|
|
|
|
Heat for just
one minute, stirring frequently, then add the rest of the cooked vegetables.
Place on top of the vegetables, without stirring in: |
| 2 |
|
tomatoes,
quartered |
|
|
|
|
|
Sprinkle with: |
| 1 - 2 |
T |
balsamic vinegar |
| 1 - 2 |
T |
red wine |
|
|
and immediately
cover the pot. Turn down the heat and let the mixture steam for a minute
or two. Serve immediately, plain or over rice. |
|
Notes
& Variations:
-
There are endless variations
to this recipe, but of course the best ones involve vegetables picked fresh
from your garden. The above method works very well to ensure that the vegetables
are not over-cooked, but you can also cook everything in one pot if you
add ingredients in order of cooking time.
-
You can toss in some shelled
prawns at the last minute. Also, try adding a pan-grilled piece of arrachera
(steak used to make carne asada) or other thinly-sliced beef, chopped into
bite-size pieces.
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