From Dinner Tonight on Serious Eats.
- 3 pounds plum tomatoes, sliced in half, stems and cores removed
- 1/2 pound carrots, chopped into 3/4-inch pieces
- 10 garlic cloves
- 4 tablespoons olive oil
- Salt and pepper
- 1 large eggplant, stem removed and cut into 3/4-inch chunks
- 1 can chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup cilantro, chopped
- Preheat the oven to 425°F. Meanwhile, toss the tomatoes, carrots, and garlic with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on a large baking sheet, making sure to keep the tomatoes cut side down.
- Toss the eggplant, chickpeas, and curry powder with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread this mixture out on separate baking sheet. Place both baking sheets into the oven and cook for 45 minutes. Stir both about halfway through.
- Remove both baking sheets from the oven. Peel off the skin from the tomatoes. Toss all the contents from the baking sheet with the tomatoes into a blender. Process until smooth. Pour this mixture into a large pot.
- Add the contents from the second baking sheet to the large pot. Thin the soup with 3 cups of water. Turn the heat to medium and bring to a boil. Season with salt and pepper to taste. Then turn off the heat. Ladle into bowls, and serve with cilantro and some rustic bread.
- 110 ml (about 1/2 cup) sunflower oil
- 2 small onions
- 2 cloves of garlic
- 1/2 a fresh green chili
- 2 small red peppers
- 1 small parsnip
- 200 g (7 oz) green beans
- 1 medium zucchini
- 1 eggplant
- 1 medium potato
- 2 medium tomatoes
- 1/2 T sugar
- 1 T tomato puree (or paste)
- 200 ml (a little less than a cup) of water
- cilantro/coriander to garnish (optional)
- salt and pepper
Preparation: (Note- it is important to prep all ingredients before beginning to cook so the timing flows.)
- Submerge tomatoes briefly in boiling water and rinse with cold water to make peeling easier.
- Peel onions, garlic, squash, parsnip, tomatoes and, optionally, potato and eggplant.
- Slice garlic and green chili.
- Trim green beans.
- Cut peppers, squash, parsnip, zucchini, eggplant and potato into 3 cm pieces.
- Chop tomatoes.
- Pour 2/3 of the oil into a large heavy-bottomed pot and heat on medium. Add the onions and fry for 5 minutes. Add garlic, chili and red peppers and fry for 5 more minutes. Add the squash and parsnip and continue to fry for 5 more minutes.
- Using a slotted spoon, lift the vegetables out of the pot leaving as much oil as possible. Add the remaining 1/3 of the oil. Add the beans, zucchini and eggplant to the hot oil and fry for 5 minutes.
- Return the original ingredients to the pot. Add the poato, tomato, sugar, tomato puree and plenty of salt and pepper. Stir well, then pour in water (enough to half-cover the vegetables). Cover and leave to simmer gently for 30 minutes. Taste the vegetables and add salt and pepper as needed. (As the vegetables are simmering, preheat the oven to 200 C (about 400 F).)
- Using a slotted spoon, lift the vegetables out of the pot and into a large roasting pan to make a layer 2-3 cm thick. Pour the liquid over the vegetables and cook in the hot oven for 30 minutes. After 30 minutes the vegetables should be very soft and most of the liquid will have evaporated. (I removed some of the liquid and let the vegetables cook for longer as Ian wasn’t home for dinner yet with no problems.)
- Garnish with cilantro and serve over steamed rice.