Good Morning Gentle Readers,
This is a delicious and easy to make side dish or it can fill in as a light lunch.
Start with this:
Whaddya mean you don't have a cast iron skillet? Cast iron is the original no-stick cookware. If seasoned properly, cast iron requires virtually no care, the finish never mars, the no-stick surface doesn't scratch or wear off, and more often than not it cleans up in thirty seconds under hot water using a simple green scrubber.
Skip all that designer cookware from Emeril, Farber, and Fissler, you need a good set of cast iron pans and they are inexpensive enough that a C note is more than plenty to get you on track. Downside? Cast iron is heavy and it doesn't work well with scrambled eggs. Buy yourself a good no-stick or stainless egg pan and you're good to go.
Now, to a hot cast iron skillet add the following (in order):
- two or three tablespoons of peanut or olive oil
- 1/3 of a large onion, sliced on an angle, fajita style
- 1.5 medium size peppers, seeded and sliced lengthwise, fajita style (TWC likes just a little bite so he uses bananna peppers. Feel free to adjust the heat to your liking)
- diced clove of garlic
- dash of sea salt if desired
Sautee the onions for a few minutes until they become limp then add the garlic and peppers. Continue to sautee over high heat until garlic dances and peppers take on a roasted effect. The idea is to roast them without the effort.
Toss in one eggplant that you previously diced into bite size chunks. Sautee until just tender.
When the whole thing is about done drizzle everything in the hot pan with balsamic vinegar. This should steam and then quickly carmelize. Give it another minute or so and then serve.
For a side dish this will serve two. The recipe is expandable just keep things proportional.
For a hearty and tasty lunch add crumbled and cooked Italian sausage.
Hot Tip: Cooking tends to be intuitive and experimentation is encouraged.
TWC 🍷Photo Credit (unless otherwise noted): ©TWC, all rights reserved