Onion and vegetable marmalade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Extra virgin olive oil |
| 6 | Onions, chopped into 1/2 | |
| Inch dice | ||
| 2 | mediums | Zucchini, cut into 1/2 inch |
| Dice | ||
| 1 | medium | Japanese eggplant, cut into |
| ½ | Inch dice | |
| 10 | Cloves garlic, thinly | |
| Sliced | ||
| 1 | Sprig each thyme, lavender, | |
| Rosemary, tied together | ||
| 2 | Red bell peppers, seeded and | |
| Cored, cut into 1/2 inch | ||
| Dice | ||
| 1 | tablespoon | Sugar |
Directions
In a large heavy saute pan, heat oil over medium heat until smoking.
Add onions and cook until lightly browned, about 8 to 10 minutes. Add zucchini, eggplant, herb bundle, bell peppers, and sugar and cook until marmalade-like consistency, about 1 hour. Remove to cool and store in a crock.
Serve with socca and fresh dried goat cheese.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1A16