In summer Odessa bazaar, the first thing to greet you are the mountains of shiny aubergines, peppers, tomatoes, and zucchini. Then they jump by themselves into your bags and carry themselves to your home, because no one from Odessa can pass by such an inexpensive beauty. At home above you, like a sword of Damocles, the question hangs: what to do with all of this? And if you can make from some part of it breakfasts, lunches, and dinners, then everything else needs to be urgently cooked. Of course, when the heat subsides and you can survive in the Odessa kitchen with the oven turned on 🙂 Here is an option for you to cook this “wealth” in the Italian manner.
In summer Odessa bazaar, the first thing to greet you are the mountains of shiny aubergines, peppers, tomatoes, and zucchini. Then they jump by themselves into your bags and carry themselves to your home, because no one from Odessa can pass by such an inexpensive beauty. At home above you, like a sword of Damocles, the question hangs: what to do with all of this? And if you can make from some part of it breakfasts, lunches, and dinners, then everything else needs to be urgently cooked. Of course, when the heat subsides and you can survive in the Odessa kitchen with the oven turned on 🙂 Here is an option for you to cook this “wealth” in the Italian manner.- Prep time: 15 minutes
- Cook time: 6 hours
- Makes: 1 jar
- Difficulty: easy
- Course: appetizer
- Cookware: 350ml jar, knife
- Cuisine: Italian
Ingredients
- 1 aubergine
- 1 bell pepper
- 1 tomato
- 1 zucchini
- olive oil
- 1 branch of rosemary
- 1 clove of garlic, peeled
- salt
Cooking method
Step 1
Heat oven to 60°C. Pour water into a large saucepan and bring to boil. Pour cold water into a separate bowl. Make a crosswise incision on the tomatoes and put them in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl of cold water. Peel the tomatoes and set aside. Cut the tomato into 4 pieces and seed. Cover a baking sheet with parchment, lay out the tomatoes and sprinkle lightly with salt so that the tomato dehydrates faster and does not go sour. If the tomato is not sweet, you can also sprinkle it lightly with sugar. Leave to dry in the oven for 4-5 hours.
Step 2
Heat oven to 120°C. Cover the bottom of the baking sheet with salt and cover with parchment. Slice the aubergine and zucchini about 2mm thick. Cut the pepper in half, seed, slice lengthwise. Put vegetables on a baking sheet. Bake for 40 minutes.
Step 3
Put garlic and rosemary on the bottom of a clean, dry jar. Pour in some oil, fill the jar tightly with vegetables and pour in the oil so that it completely covers them. Close the jar tightly with a lid and leave in a dark, dry place for 2 weeks. Store at room temperature after opening.
My tips and tricks:
A real house goddess doesn’t throw anything away when cooks. If you’re going to cook vegetables using this recipe, or just dry tomatoes, there are 3 ways you can handle tomato skin. First, you may freeze them and when you cook the broth add them along with herbs and spices. Second, fry in oil until crispy, dry on a kitchen paper and add to pasta or salad. Third, dry in an oven at 100-120°C, allow to cool and grind in a spice grinder into tomato powder. Sprinkle with this powder unsweetened yoghurts, potatoes, fried meat or vegetables, add to borscht or other tomato soups.
- 1 aubergine
- 1 bell pepper
- 1 tomato
- 1 zucchini
- olive oil
- 1 branch of rosemary
- 1 clove of garlic, peeled
- salt
- Heat oven to 60°C. Pour water into a large saucepan and bring to boil. Pour cold water into a separate bowl. Make a crosswise incision on the tomatoes and put them in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl of cold water. Peel the tomatoes and set aside. Cut the tomato into 4 pieces and seed. Cover a baking sheet with parchment, lay out the tomatoes and sprinkle lightly with salt so that the tomato dehydrates faster and does not go sour. If the tomato is not sweet, you can also sprinkle it lightly with sugar. Leave to dry in the oven for 4-5 hours.
- Heat oven to 120°C. Cover the bottom of the baking sheet with salt and cover with parchment. Slice the aubergine and zucchini about 2mm thick. Cut the pepper in half, seed, slice lengthwise. Put vegetables on a baking sheet. Bake for 40 minutes.
- Put garlic and rosemary on the bottom of a clean, dry jar. Pour in some oil, fill the jar tightly with vegetables and pour in the oil so that it completely covers them. Close the jar tightly with a lid and leave in a dark, dry place for 2 weeks. Store at room temperature after opening.