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Serves 4


  • One lb. eggplant sliced into 1" to 1-1/2” thick rounds
  • One lb. zucchini peeled and cut into strips 1/2" thick
  • Anise bulb boiled for 8 to 10 minutes and then quartered
  • Medium to small red onion moderately shopped – 1 cup
  • 4" jalapeno cut in half; remove seeds
  • Pepper and salt to taste . Salt used several times.
  • 14 oz. can of tomato sauce
  • 3/4 to 1 tablespoon hot curry powder
  • 1 tsp. ground fennel seed
  • Two unskinned red potatoes par boiled starting with cold water. Once reasonably cool, cut to bite size.
  • 1-1/2 sweet red peppers cut and seriously flattened
  • 2 minced garlic cloves


Place several layers of absorbent paper kitchen towels on plate. Lay out the rounds of eggplant, salt well and microwave 10 minutes>>>This is to prevent the possible slime tecture often found in eggplant dishes…. this is possibly unnecessary?

Place on cookie sheets all veggies but not the onion or the jalapeno. Paint the veggies generously with oil and bake 18 to 20 minutes at 425 degrees, turning occasionally so that most achieve a light brown finish. Watch 'em, the tray on top can go fast! Sauté onions and the jalapeno in butter and curry until onions are translucent. Add the 2 minced garlic cloves near the end of the sauté. Pile all (not the potatoes) into a pot with the tomato sauce and cook gently until the the tomato sauce turns dark. Might need to add water from time to time. The potatoes are added in the last 20 minutes. Sprinkle fennel on top. S.& Pep to taste. Voila!