Szataras over brown rice
Chef
Simir
Hospital
Sheyboygan Hospital
Cook time
35 minutes
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
16 ounces julienne peppers, green and red
16 ounces peeled and julienne Roma tomatoes
1 large onion, julienne
1 eggplant, peeled and cut into 1-inch cubes
3 cloves of fresh garlic
5 tablespoons of oil
Pinch of fresh thyme
Pinch of fresh rosemary
1 teaspoon sugar
Basil chiffonade for garnish
Salt
Pepper to taste
Cooked brown rice
16 ounces peeled and julienne Roma tomatoes
1 large onion, julienne
1 eggplant, peeled and cut into 1-inch cubes
3 cloves of fresh garlic
5 tablespoons of oil
Pinch of fresh thyme
Pinch of fresh rosemary
1 teaspoon sugar
Basil chiffonade for garnish
Salt
Pepper to taste
Cooked brown rice
preparation
Instructions
1. In a wide frying pan (12” to 14”), heat the oil and lightly sauté the onion, peppers, and eggplant until soft. When the peppers soften, add sugar and garlic, then stir in the tomatoes and continue to simmer until all the liquid has evaporated. At the end, add salt, pepper, thyme, and rosemary.
2. Place 4 ounces of rice in the center of the plate. Spoon the sataras over the rice and garnish with basil chiffonade.
2. Place 4 ounces of rice in the center of the plate. Spoon the sataras over the rice and garnish with basil chiffonade.
