Veggie Kawaj Recipe
Sweet succulent eggplant, bell peppers, fresh tomato sauce roasted together with crisp potatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the vegetables
Wash and dice the eggplant, bell peppers, and tomatoes into bite-sized pieces. Peel and cut the potatoes into small cubes.
Roast the potatoes
Preheat the oven to 400°F (200°C). Toss the cubed potatoes in 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 20 minutes, or until golden and crispy.
Make the tomato sauce
In a blender, combine the diced tomatoes, garlic cloves, oregano, and a pinch of salt. Blend until smooth.
Combine and roast
In a large bowl, mix the eggplant, bell peppers, and the blended tomato sauce. Add the remaining olive oil and toss to coat. Once the potatoes are done, add them to the bowl and mix well.
Bake everything together
Spread the veggie mixture back onto the baking sheet and roast for an additional 25-30 minutes until the vegetables are tender and caramelized.
Serve
Remove from the oven, garnish with fresh basil, and serve hot.
