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Mediterranean Yasai Itame

By on August 30, 2010

Photo © Elena Derevtsova

 

Many of us came back from summer vacation and have gained weight from too much eating and less physical activity.  This month’s recipe is especially dedicated to those with unwanted kilos to shed and want to enjoy a healthy, light meal.  Packed with energy, this delicious dish is a variation of French ratatouille and Sicilian caponata, with phytonutrients-containing vegetables and shiitake mushrooms.

 

Mediterranean Yasai Itame 

Ingredients 

• 1/2 half cup extra virgin olive oil

• 1 head garlic, sliced or 

2 tablespoons minced garlic

• 1 medium sized onion, sliced

• 3 large size eggplants, diced

• 2 tablespoons rock salt

• 1/2 teaspoon cayenne pepper

• 5-6 medium sized red bell peppers, diced

• 3 green bell peppers, diced

• 10 green olives, sliced

• 1 teaspoon capers

• 6 Japanese shiitake 

(mushrooms), diced

 

Directions 

 

1.   Pour extra virgin olive oil in pan, medium flame.

 

2.    Slice garlic and saute in olive oil to brown.  Add salt and mix.

 

3.   Slice onion and saute with the garlic, mixing continuously.

 

4.   When onion turns slightly golden, put flame to low, pour all the rest of the diced vegetables and cover for 12-15 minutes.

 

5.   Serve on top of steamed rice or with whole wheat bread.  Sprinkle with cayenne pepper for added zest.  Serves four. 

 

Optional: May be topped with soft-boiled egg for a heartier meal.

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