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1. Slice the eggplants in half lengthwise, then into strips and one inch cubes.
2. Make a shallow, thin, X shape slices into each tomato.
3. Add the tomatoes into a pot of lightly salted, boiling water.
4. Let sit for 30 seconds then remove with a spoon.
5. Drop the tomatoes into a bowl of ice water.
6. Let sit for 2 minutes.
7. Peel the skins right off.
8. Heat the oil over medium heat in a large deep wok.
9. Reduce the heat, add the onion and sauté until translucent.
10. Add the bell pepper, eggplant and green beans and sauté for an additional 5 minutes.
11. Add the garlic, mushrooms and tomatoes and cook for an additional 5 minutes or until the vegetables are tender.
12. Towards the end of the sauté time, add the salt, pepper and dried herbs.
13. Serve garnished with torn basil leaves.
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