the colorado summer heat and afternoon rainstorms have helped me a grow a healthy summer veggie garden. this weekend i decided to apologize to my stomach for biscuit friday by making a colorful concoction.
if you are looking for a festive and easy dish, this one might be for you.
ingredients:
brown rice
summer squash (green, yellow)
tomatoes (as many types as you like)
onion
garlic (to taste)
olive oil
chicken
eggplant (japanese or greek)
fresh basil
fresh oregano
fresh mint
first steps
take the eggplant and slice it into thin strips. lay the strips out and put salt on
them. this draws out the bitter tannins (let them sit with salt for 30 minutes).
chop the squash into thin discs and let sit. slice larger tomatoes down and leave cherry tomatoes intact (dish tastes especially good with yellow boy and brandywine tomatoes)
dice the garlic and onions. heat olive oil and saute the garlic and onions. keep them at a low heat from around 15-20 minutes until caramelized.
slice chicken into thin strips. brown and cook with some of the already cooked onions and garlic.
at the same time add the squash and eggplants to the onion and garlic mix (will need too frying pans for this dish). let them cook without water for about five minutes. then add a splash of water to the mix and turn down the heat to a 4 and cover the pan. stir about every three minutes and add black pepper.
add salt and pepper to the chicken and right before it finishes add fresh basil, oregano, and mint. also throw in the tomatoes. let the concoction stew in the chicken juices at a low heat for around 5 minutes.
the vegetable dish should take about 10 minutes after you add water and cover it. make sure the eggplant is thoroughly cooked.
add the chicken to the vegetables and sprinkle salt on the top. add another handful of fresh basil and mint. serve by itself or over brown rice and...wha la...dinner is served!
yum. you are cute with the wok
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