Succotash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 C. of olive oil, plus additional as needed (for extra flavor, use ½ oil and ½ butter)
3-5 garlic cloves, peeled and chopped
2 C. slice onions
1 medium sized eggplant, peeled and cut into large cubes (Note: 2” cubes stay firmer in cooking, smaller pieces break apart in cooking and help to thicken the succotash without having large chunks of eggplant - just in case you’re not a big fan)
¼ C. flour
6 zucchini (about 2 pounds), cut into 1 inch slices
3 green peppers, seeded and cut into strips
Salt and pepper
5 red ripe tomatoes, peeled, cored, and chopped
1-2 tablespoons brown sugar
2 C. corn (fresh cut from cob is best, otherwise frozen works)
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Directions: |
Directions:In a large frying pan, heat 1/4 C. oil with garlic and onion until onion is translucent. Transfer onion and garlic to soup pot, leaving as much oil in fry pan is possible. (Leave the soup pot off the burner for now.) Dredge eggplant with flour and brown it lightly in the skillet. This is when you will need to add more oil, as the eggplant really absorbs it. Transfer browned eggplant to pot. Place zucchini and peppers in skillet for browning. Add salt and pepper at this time (you’ll probably need to add more again later, when everything is cooked together). When they’ve just begun to get a bit browned, transfer them to the pot. Add a small amount of water to the pot to prevent burning and turn on low heat. Cover and simmer gently for 30-40 minutes, stirring occasionally (and gently) to prevent burning. Add tomatoes and brown sugar, stir gently, and simmer uncovered until mixture has thickened to the desired consistency, about 20-30 minutes, stirring gently. (Note: the mixture will at first get a bit runnier after adding the tomatoes, then slowly thicken as the excess water boils off.) About 5 minutes before the dish is done, stir in the corn. Serve with a smile! Enjoy.
(You can use other fresh ingredients as well. I’ve thought of trying yellow summer squash, mushrooms, and even cranberries. Anything goes!) |
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