Zesty Zuzzu Delight

Ingredients

• 2 large eggplants (800g / 1.75 lbs) 2 large eggplants (800g / 1.75 lbs)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 tablespoon capers, rinsed and drained (15g) 1 tablespoon capers, rinsed and drained (15g)
• 1/4 cup pitted green olives, sliced (40g) 1/4 cup pitted green olives, sliced (40g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 22g (Sugar: 12g)
• Protein: 4g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for 15 minutes to remove excess moisture.
3. 3.
   Rinse the eggplant slices and pat them dry with a paper towel.
4. 4.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the remaining olive oil and sauté the onion and garlic until translucent.
6. 6.
   Add the diced tomatoes, tomato paste, capers, olives, dried oregano, dried basil, red pepper flakes, and lemon zest. Season with salt and pepper to taste. Simmer for 10 minutes.
7. 7.
   Arrange half of the eggplant slices in a baking dish and pour half of the tomato sauce over them. Repeat with the remaining eggplant slices and sauce.
8. 8.
   Cover the baking dish with foil and bake for 30 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the eggplant is tender.
10. 10.
    Serve the Zesty Zuzzu Delight hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices helps remove excess moisture and improves their texture when cooked. Make sure to rinse and pat them dry before cooking.
• Capers — Rinse the capers before using to remove any excess saltiness.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a smoky flavor, grill the eggplant slices instead of pan-frying them.
• Add a splash of red wine to the tomato sauce for an extra depth of flavor.
• Serve the Zesty Zuzzu Delight with crusty bread to soak up the delicious sauce.
• Customize the dish by adding other vegetables such as zucchini or bell peppers.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Zesty Zuzzu Delight as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the Zesty Zuzzu Delight with fresh basil leaves and a drizzle of extra virgin olive oil for an appetizing presentation. Serve it in a colorful ceramic dish to showcase the vibrant colors of the dish.