Mixed Vegetables with Anchovies and Olives Recipe

Name: Mixed Vegetables with Anchovies and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, trimmed, peeled, cut into 3/4-inch pieces; 1 tablespoon salt; 2 medium-size red bell peppers; 8 tablespoons extra-virgin olive oil; 2 onions, thinly sliced; 1 garlic clove, minced; 2 medium zucchini, trimmed, cut into 1/4-inch-thick rounds; 4 medium tomatoes, chopped; 3/4 cup chopped fresh Italian parsley; 2 bay leaves; 1 teaspoon coarsely ground black pepper; 1/2 teaspoon honey; 1/2 teaspoon ground cumin; 2 anchovy fillets, drained, chopped; 1 1/2 teaspoons dried oregano; 16 Nicois or Kalamata olives, pitted

Servings: persons

2 medium eggplants, trimmed, peeled, cut into 3/4-inch pieces
1 tablespoon salt
2 medium-size red bell peppers
8 tablespoons extra-virgin olive oil
2 onions, thinly sliced
1 garlic clove, minced
2 medium zucchini, trimmed, cut into 1/4-inch-thick rounds
4 medium tomatoes, chopped
3/4 cup chopped fresh Italian parsley
2 bay leaves
1 teaspoon coarsely ground black pepper
1/2 teaspoon honey
1/2 teaspoon ground cumin
2 anchovy fillets, drained, chopped
1 1/2 teaspoons dried oregano
16 Nicois or Kalamata olives, pitted

1
Place eggplant pieces in large colander set over bowl.
2
Sprinkle with 1 tablespoon salt.
3
Let stand 1 hour.
4
Pat eggplant dry with paper towels; set aside.
5
Char peppers over gas flame or in broiler until blackened on all sides.
6
Enclose in paper bag 10 minutes.
7
Peel and seed peppers; cut into 1/2-inch-wide strips and set aside.
8
Heat 6 tablespoons oil in heavy large pot over medium heat.
9
Add onions and saute until light golden, about 10 minutes.
10
Mix in garlic.
11
Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin.
12
Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
13
Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally.
14
(Can be made 6 hours ahead.
15
Chill.
16
Rewarm before continuing.)
17
Heat remaining 2 tablespoons oil in small saucepan over low heat.
18
Add anchovies, oregano, and remaining parsley; stir 1 minute.
19
Add to vegetable mixture.
20
Stir in olives.
21
Season with salt and pepper.
22
Serve warm or at room temperature.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium eggplants, trimmed, peeled, cut into 3/4-inch pieces, 1 tablespoon salt, 2 medium-size red bell peppers, 8 tablespoons extra-virgin olive oil, and more.

Yes, Mixed Vegetables with Anchovies and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Vegetables with Anchovies and Olives

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