DIY Roti

Every once in a while we pull Chef Barry out of the kitchen long
enough to write down an at-home version of one of our recipes.
Please use these to wow your friends. Please do not use these
recipes to open your own Mediterranean restaurant.

  • Spanish Eggplant down

    INGREDIENTS:

    Half cup of olive oil
    1 cup diced onion
    1 cup diced green pepper
    1.25 lbs eggplant, cut into half inch cubes
    1 Tb honey
    1 Tb balsamic vinegar
    Half tsp crushed red pepper flakes
    1 cup diced tomatoes
    1 cup water
    1 tsp kosher salt
    2 Tb tomato paste
    2 Tb fresh parsley, chopped

    DIRECTIONS:

    1. In a large saute pan, warm the olive oil over medium-high heat. Add the onion and green pepper
      and saute for 8-10 minutes, just until the vegetables begin to caramelize.
    2. Add the eggplant to the pan and cook for 10-12 minutes, until it softens and takes on a nice brown color.
      If the vegetable mix looks dry, drizzle in a little more olive oil.
    3. In a medium bowl, mix together the honey, vinegar, red pepper flakes, tomatoes, water, salt,
      and tomato paste.
    4. Add the tomato mixture to the pan with the eggplant, stir to combine, and turn the cooking temperature
      down to a simmer. Cover and cook for 15 minutes, until vegetables are tender (not mushy) and liquid
      reduces and thickens to a glaze.
    5. Remove from the heat and stir in the parsley. Serve warm or at room temperature. Dish can be
      made up to 1 day in advance and stored in the refrigerator.

    Serves 6-8 people, as a side dish or 4 people as a vegetarian/vegan entree.