Author: Tamar Lomsadze, Georgia
5 or 6 medium eggplant, spiralized ;
2 red bell pepper;
1 yellow bell pepper;
2 clove garlic, minced;
2 red onion, chopped;
2 medium tomato, chopped ;
2 medium carrots, ribboned with a vegetable peeler;
1/4 t. red pepper flakes ;
1 t. Herbes de Provence ;
fresh parsley optional;
1/2 t. sea salt.
8 leafs of Lettuce,1/4 medium carrot and one eggplant for decoration
Place the spiralized eggplant on a cutting board and sprinkle the eggplant with salt and let stand. After about 30 minutes, water droplets will form on the surface of the eggplant. Rinse salt from the eggplant thoroughly and pat dry. This will reduces the bitterness and also salting eggplant, help them absorb less oil when you sauté them, and they do cook faster as you have already got rid of all that water. Just be sure to squeeze them well after salting.
While you are waiting for eggplant seed the bell pepper, then cut it into long thin slices. Cut the slices in half. Heat the oil in a deep skillet. Add in the onion, carrot and bell pepper. Saute for a few minutes, and add the garlic and tomato. Cook until most of the water from the tomatoes evaporates–about 5 minutes. Than add red pepper flakes , Herbes de Provence and parsley and place the sauce on plate or bowl.
When eggplant will be “sweated” Heat oil in a skillet add eggplant noodles and sauté till the edges begin to brown, 4-5 minutes. Than mix eggplants with sauce and serve.
You can make flowers with carrot and eggplant peel, also make cute penguin with eggplant and decorate the dish; this is just for fun.