Get some inspiration.
You can get the recipe from the nytimes website.
Go to a Chinese market and buy one of these. Chinese eggplant.
And the rest at your local grocery shop. Try to buy vegetables (zucchini, squash, tomato and eggplant) with the same thickness.
Wash your peppers
Pre-heat your oven at 450F
Take steam and seeds out.
All of them.
Get a tray.
Salt and olive oil.
Lay the peppers
A little salt and olive oil on top.
Peppers in the oven.
While peppers are in the oven get an onion and some garlic
Chop the onion
Mince the garlic
Get your pot. Some olive oil. On low heat.
Onion and garlic in the pot.
Let them slowly cook. If needs a little push just increase the heat a bit.
You can use regular tomatoes too. Either way works.
Tomatoes have to be without seeds or skin.
Don't throw the juice away.
Wash the seeds out under running water.
If looked a little bit like this you are doing fine.
Prepare the tomatoes
You onion are now more tender than before.
Add your tomato
Some parsley, thyme and bay leave.
Let it cook for a while.
Check the peppers.
The skin should peel off very easily.
If not. Roast them for a couple of minutes more.
If ok if they get some color.
Get them ready
Chop one way.
The other way.
Do that to all of them.
Add to your stew.
Take the herbs out or not and mix.
Let the peppers cook.
Grab your veggies.
A knife and a plate. You can also get a mandoline to do a more accurate job. Plus, it saves a lot of time.
Lay on the plate
Yellow squash and zucchini. The tomato has to be almost double the thickness of the rest of the vegetables.
Finish your snack.
Grab some garlic and thyme.
Pick the leaves.
Garlic, olive oil, salt and pepper.
Lower your oven to 275F
The peppers should have this consistency. If its too wet just bring the heat up and stir until it drys out.
Get the plate your going to put the food.
Add the pepper thing. (it's called piperade). Don't add too much.
It's ok if you have some left. It's great for a spread.
Make it flat
Time to start.
And so on...
You can also build on your hand and then transfer it to the plate.
You made it!
Add some of that garlic, thyme mixture.
Patience is a virtue.
Now the waiting.
Cover with foil.
In the oven for 2-3 hours.
With the remaining veggies do a soup.
Check it after 2 hours
Poke a knife to see if the vegetables are cooked.
Maybe need another 30 minutes.
Should be done after that.
Raise the temperature
Put the thing back.
After 30-40 minutes.
Take it off.
For the "sauce". A little bit of the pepper mixture.
Wash, dry and stack some parsley leaves.
Add to the mixture.
Some thyme leaves.
Add balsamic vinegar and don't mix.
Add some chopped parsley to the veggies, salt and pepper. Eat with some bread or just like that.
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