• Ingredients: 16
  • Serves: 6

Braised eggplant and peppers with red bell peppers, cored, cut into 1/2-inch strips, ground turmeric, diced canned tomatoes with juices, pinch of sugar, fresh lemon juice, chopped fresh cilantro.

Ingredients

  • 2 red bell peppers, cored, cut into 1/2-inch strips
  • 3/4 tsp. ground turmeric
  • 1 1/2 cups diced canned tomatoes with juices
  • Pinch of sugar
  • 2 tbsps. fresh lemon juice
  • 1 tbsps. chopped fresh cilantro

For gremolata

  • 1 small garlic clove, minced
  • 2 tbsps. fresh parsley leaves, minced
  • 1/2 tsp. freshly grated orange zest

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes.
  2. Step 2 Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat.
  3. Step 3 Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.

    For this step you will need

  4. Step 4 Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer.

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  5. Step 5 Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature.

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  6. Step 6 (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro.

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Nutrition information

Calories 143 Carbohydrates 14 g (5%)
Fat 9 g (15%) Protein 2 g (5%)
Saturated Fat 1 g (7%) Sodium 91 mg (4%)
Polyunsaturated Fat 1 g Fiber 5 g (19%)
Monounsaturated Fat 7 g Cholesterol 0