Braised Potatoes, Eggplant & Red Peppers with Garlic & Cilantro

Braised Potatoes, Eggplant & Red Peppers with Garlic & Cilantro
Photo by Martha Holmberg

Ingredients

  • 1 tsp. ground cumin
  • 2 medium tomatoes, cored and cut into ¾-inch dice, seeds and juice reserved
  • 2 cups lightly packed chopped fresh parsley
  • 1 medium eggplant, peeled and cut into ¾-inch dice
  • 1 medium onion, cut into ¾-inch dice
  • 1-½ lb. low-starch potatoes, scrubbed and cut into ¾-inch dice (about 3 cups)
  • 1 poblano or other mild fresh green chile, cut into ¾-inch pieces
  • + 8 more ingredients
    • 6 cloves garlic
    • ½ cup extra-virgin olive oil
    • Coarse salt
    • 3 large red bell peppers, cut into ¾-inch pieces
    • 1-½ cups lightly packed chopped fresh cilantro
    • 1/3 cup fresh lemon juice
    • 1 Tbs. sweet paprika
    • Cayenne to taste

Heat a very large skillet or a Dutch oven over medium-high heat and coat it with about 3 Tbs. of the olive oil; reserve the rest for the sauce. Add the potatoes and sauté until they start to brown a bit around the edges, about 10 minutes. Raise the heat to high and add the eggplant, peppers, chil...

View full recipe at Fine Cooking

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