Frittata with Zucchini, Peppers, Eggplant and Tomato
1 small eggplant, peeled and roughly chopped
Preheat the oven to 375ºF.
4 tablespoons olive oil
1/2 small onion, roughly chopped
1 green pepper, cored and roughly chopped
1 zucchini, roughly diced
2 cloves garlic, finely chopped
1/4 teaspoon harissa
2 tomatoes, peeled and roughly chopped
salt and freshly ground pepper to taste
1 tablespoon water
4 ounces dried chilies, soaked overnight
8 garlic cloves, chopped
1/2 tablespoon ground coriander
1 tablespoon ground caraway
2 tablespoons mint, chopped
2 tablespoons cilantro leaves, chopped
1 tablespoon parsley leaves, chopped
1/2 tablespoon rock salt
1 tablespoon tomato purée
1 tablespoon sugar
2 tablespoon extra-virgin olive oil
Bake the eggplant with 2 tablespoon olive oil, until golden brown and cooked through - turning occasionally for 15-20 minutes.
Heat 1 tablespoon of olive oil in a frying pan. Add the onions, peppers and zucchini and pan fry, uncovered for 10 minutes or until the vegetables are soft.
Add the garlic and continue to pan fry for 1 minute. Add the eggplant, harissa and tomatoes and simmer on a high heat until most of the liquid in the pan has evaporated, about 3-5 minutes. Season with salt and pepper.
Whisk the eggs with salt, pepper and water until foamy. Heat the remaining 1 tablespoon of oil in a large omelet pan until very hot. Add the egg mixture and let it cook for 5 seconds.
As the eggs begin to set, with a fork lift up the outer edges of the omelet and let the liquid run underneath. Continue until it is almost set but still slightly soft inside, a total of 30 seconds. Spread the omelet with the vegetable mix.
Simmer the chilies for 2 minutes in a little water and soak for 1 hour. Drain. Blend with all the remaining ingredients in a food processor until smooth. Pass through a sieve to remove any lurking chili seeds.
Put in a sterilized glass jar, dribble extra olive oil over the surface to create an airtight seal. Refrigerate.
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