This recipe comes from the residents of the Loxton Lodge Older Person’s Estate in Windsor, Victoria. The array of dishes reflects the many diverse cultures living in Melbourne’s diverse and dynamic inner suburbs.
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<li>Recipe from the recipe book Simple Pleasures.</li>
<li>Recipes compiled from the residents of Loxton Lodge.</li>
</ul>
Ingredients
- We encourage you to experiment when making these recipes, perhaps using vegetables and herbs from your garden.
Directions
Place eggplants in a colander, sprinkle with salt and leave for 30 minutes.
Meanwhile, cut capsicums into 3-cm squares, chop onion and garlic finely, and grate the carrots lengthways.
Rinse and drain eggplants, place in a heavy-bottomed saucepan with 2 tablespoons water, and cook for 10 minutes or until just tender. Remove and drain.
Heat oil in a frying-pan, add onion and garlic, and fry until translucent. Add capsicums, salt and pepper to taste, tomatoes and eggplants, bay leaf, and pimento if using. Cook for 15–20 minutes, until vegetables are just tender. Add chilli sauce towards the end of the cooking time, if desired.
Conclusion
TIP: This is delicious served with couscous, yoghurt and some chopped fresh herbs.
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