"With a glass of rosé it reminds me of Provence"
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
"This is a recipe my parents taught me and it is always a great appetizer in the summer."
Exotic Kiwi and Prawn Salad:
2.2 lbs of Prawns
Curry, salt, pepper
Preparation: 10 min
Cooking time: 3min
Add prawns to boiling salted water for 3 min.
Let the prawns cool down in their juice and peel them.
While the prawns cool down, prepare the sauce.
In a bowl, combine the juice of 1 1/2 lime (save the last half to slice for presentation), 1 tea spoon of dijon mustard, 3 table spoons of olive oil, one generous pinch of curry, salt and pepper.
Peel and slice kiwis into 1/4 to 1/2 inch slices.
Place the kiwis on a plate in a circular shape, add the prawns and add the sauce. Serve cold and decorate with last half of lime cut in thin slices.