We went to a dinner party on Monday night with a group of friends. I was tasked to bring the dessert. Which I made gladly.
Speaking with the host an hour or so before start time I discovered that the person bringing one of the side dishes had to cancel at the last minute. So I needed something I could whip up quickly that called for ingredients I had on hand.
I found this recipe and thought it would be perfect as I had everything in the garden! I love making dishes entirely from the garden.
For the eggplant, we grow the Japanese style eggplant. They are very long and very thin, about an inch in diameter. I did not pare the eggplant either, but I think that is a personal preference.
I used a variety of the peppers from the yard including bell, banana and one pepper we aren’t really sure what it is. It looks like a banana pepper, but is a bit on the spicy side. My husband thinks it is a yellow jalapeño. Maybe it is. . .
I liked the mix of peppers as it gave the dish a little complexity.
The tomatoes were also from the garden. I used a variety of sunburst, yellow pear and Roma. I loved the red, orange and yellow colors.
Between all the vegetables, this was a very colorful side dish. I honestly do not know why they call it oriental. There really isn’t anything oriental about it. But it was delicious!
EGGPLANT ORIENTAL
2 Green Peppers
2 Eggplants
3 Tablespoons Cooking Oil
6 Ripe Tomatoes
3 Teaspoons Salt
1 Teaspoon Paprika
Remove the seeds from the peppers and cut into small pieces. Pare the eggplants and cut into small pieces. Cook both in oil until slightly browned. Add the tomatoes and seasons, continue cooking until the eggplant is tender.
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