THE KITCHEN OPTIMIST

Paremasan Custard display

noreply@blogger.com (Sujith) — Sun, 23 Aug 2009 16:38:00 +0000

My Lunch

noreply@blogger.com (Sujith) — Wed, 19 Aug 2009 17:25:00 +0000

A hard day of work, calls for some great food. I did have some of that this afternoon. I shared it with my friend and mentor Chef Raghunathan. It was a delicious treat of Sechswan chicken fried rice and Chicken lolipop (will be posting the menu's soon), prepared by our chinese chef Nima Lama. Chef Ragu, has trained various chefs under his belt and chef Lama is one among them. This alone shows how an individual with the right training and dedication can bring out great flavors to the table.

Beef Carpaccio

noreply@blogger.com (Sujith) — Sun, 16 Aug 2009 15:49:00 +0000

Beef is considered to be holy in parts of India, being a globalised country there are vast changes that are keeping us in tune with the rest of the world. Here is one of a kind appetizer that is well known in the western countries but has found it's way to our beautiful India. Being a huge fan of beef myself, I would say this is a wonderful treat.

Ingredients:

453 gms Beef, tenderloin or flank steak
250 gms Baby Arugula, large stems removed
120 gms Parmesan Cheese
Balsamic Vinegar, aged

Preparation:

Heat up a small skillet with a tablespoon of oil. Briefly sear the beef on all sides. You want the outside of the beef to brown, but the inside should remain very rare.
Place the beef on a plate and put in the freezer for 15 minutes. This will make it easier to slice. Slice the chilled beef as thin as possible against the grain.
On chilled plates, place the sliced beef, arrange in a round fashion and place a small handful of arugula in the center. Shave some Parmesan over the beef. Drizzle a teaspoon or so of balsamic vinegar over the whole thing and serve.

ENJOY!

Chicken salad

noreply@blogger.com (Sujith) — Wed, 12 Aug 2009 17:27:00 +0000

Having a chicken salad just for dinner or having this great chicken salad stuffed into a sandwich just makes a wonderful treat for the taste buds and it is also filling. I tried it out with some chilly flakes (I am into some spicy food these days) made me want for some more, but i have become more diet conscious.

Ingredients:

½ cup mayonnaise
½ cup salad dressing
½ cup yogurt
½ cup sour cream
1 tablespoon fresh dill
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh chives
1 cup cook cubed chicken
1 cup cooks Cubed turkey
1 cup celery1 cup carat
¼ cup golden raisins
¼ cup raisins
cup dried cranberries
cup dried cherries
cup apple cubed
½ cup grapes

1. In a lage bowl mix together everything
2. Refrigerate for at least one hour to allow flavors to blend.

Potato salad with chilli dressing

noreply@blogger.com (Sujith) — Mon, 03 Aug 2009 17:52:00 +0000

2 lbs. Boiling potatoes

1 Fresh jalapeno pepper chopped

2 small Garlic cloves chopped

1 Tbs Sugar

1 Tbs White-wine vinegar

1 1/2 Tbs Fresh lime juice

1 Tbs Anchovy paste

1 1/2 tsp oliveoil

1/4 cup packed fresh coriander chopped

1/4 cup packed fresh mint leaves chopped

2 ribs celery; sliced thin
Cut the potatoes lengthwise and then cut crosswise into 3/4-inch pieces. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice and the anchovy paste add the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.

Chef sujith and Fish

noreply@blogger.com (Sujith) — Sun, 02 Aug 2009 07:38:00 +0000

Sujith with a beautiful coconut para
Sujith with a silky sear fish

Photos of Salads, more to come

noreply@blogger.com (Sujith) — Fri, 17 Jul 2009 14:10:00 +0000

SICA MEET AT BANGALORE

noreply@blogger.com (Sujith) — Sun, 28 Jun 2009 15:47:00 +0000

Carvings at the forum

Myself (Sujith Gangadharan) and Chef Abhijit Saha

Chef Vijaybhaskar and myself (Sujith Gangadharan)

I am at the back row 2nd from left , it was a great evening with lots of information on the culinary trends and standards. One filled with information.

A dream i never thought would come true

noreply@blogger.com (Sujith) — Fri, 05 Sep 2008 02:40:00 +0000

I had never imagined that i would blog about american politics, but today i have to, because the country called america is being taken over by a neo dectatroship/neo commounist kind of approach. I never realised that i would get so interested in a country that i am just doing my education in. It is rediculous, to say Iran and north korea should stop nuclear enrichment though it is for their energy needs but america can enrich unarium for power, this just shows that this country and its republican politics just targets on its own interests than for its people. I just hope people like Obama come to power and don't kill people in other nations who have nothing to do with america. Comon it gives me goose bumps when you see innocent Iraqis being killed by americans just in the name of oil and want to win the election in November to kill more people so that americans can drive their car and trucks. Comon world lets make a change.

Beef stew with horseradish potato

noreply@blogger.com (Sujith) — Wed, 03 Sep 2008 03:07:00 +0000

Goat/Lamb curry

noreply@blogger.com (Sujith) — Mon, 01 Sep 2008 23:49:00 +0000

The weekend as being a long one due to the labor day, was one enjoyable weekend to remember, and this came as no surprise with new recipes being experimented. There are different meats that are consumed through out the world, but for me having a fresh lamb meat that is not been frozen in some aisle and thawed when needed, does not build up a appetite. This meat was bought from a halal store and was fresh as it can get in america, because this meat has the smell of freshness, and guess what it was tender this meant that it was a young lamb that was slaughtered that morning.

Ingredients:

Lamb 1#

Yoghut 1cup

Ginger garlic paste 1Tbsp

Coriender powder 1Tbsp

Garam masala powder 1/4tsp

Turmeric powder 1/4tsp

Red chilli powder 1tsp

Cumin powder 2tsp

Cardamom 3ea

Cloves 4ea

Cinnamon stick 1ea

Onion 1ea

Green chilli 4ea

Salt tt

Oil 3Tb

Method:

In a bowl place the meat, yoghurt, coriender powder, chilli powder, turmeric powder, garam masala powder, and ginger garlic paste and let rest in the fridge for about 45 minutes.
Heat oil and saute 4 cloves, 1 stick cinnamon and 3 cardomoms until it releases the flavor, add the sliced onion and green chillies split and saute until the onion turns translucent.
Add 1tsp of coriender, 1tsp of cumin powder and 1tsp of chilli powder to the onion and saute for about 1 minute.
Add the marinated lamb to the onion and cover and cook for 35 minutes on medium heat.
Garnish with chopped coriender leaves.

The best combination with this is roti or naan, which is two Indian flat bread. Of course it was a great night with the family freasting on the treat for the labor day weekend.

Eggplant tomato curry

noreply@blogger.com (Sujith) — Sun, 31 Aug 2008 03:11:00 +0000

Eggplant has never been my favourite, but when i found that this vegetable can adapt to various combinations i decided on trying out this great recipe of eggplant tomato curry which i am sure, most of you must have tried this at home. A simple recipe which, is usually prepared by households throughout India. It was a calm day with my brother and my nephews around, and sister-in-law was at work. I took a look into the fridge and found there were excess of eggplant and decided to make this dish for the evening, so that my family could savor it.

Ingredients:

Eggplant dice 1ea

Onion dice 1ea

Tomato 2ea (depending on size)

Whole mustard 1tsp

Dry red chilli 3ea

Cumin seeds 1tsp

Curry leaves 5 leaves

Green chillis 4ea (depending on size)

Cumin powder 1Tbsp

Coriender powder 1Tbsp

Red chilli powder 1Tbsp

Turmeric 1tsp

Oil 2Tbsp and also have oil for frying the eggplant

Water 1/2cup

Salt tt

Method:

Cut the eggplant into large dices of equal size.
In a pan heat oil and deep fry the eggplant until it turns golden brown.
Strain excess oil and reserve.
In a pan pour 1Tbsp oil and add dry red chilli and mustard seeds.
Once the mustards crackle add curry leaves, cumin seeds cumin powder, coridender powder and red chilli powder.
Saute them ( make sure to have some ventilation for the fumes to escape)until it turns dark brown.
Add the onion and saute until it looks translucent and the spices sticks evenly to the onions.
Add turmeric to the mixture.
Add tomato to the mixture and cookuntil the tomatos absorbs the spices, cover and cook for few minutes.
Add water to the mixture.
Add the eggplant and season with salt and let cook for another 4 minutes covered.

You can either add ground cashew, ground peanuts and black or white seasme seeds to give it extra flavor. I perfer to evoperate excess moisture and concentrate the flavors. Hope you enjoy making this great dish.

Marinated Mushroom Amuse Bouche

noreply@blogger.com (Sujith) — Sat, 30 Aug 2008 05:01:00 +0000

Eggplant stir fry

noreply@blogger.com (Sujith) — Fri, 29 Aug 2008 03:45:00 +0000

As i am following the tradition of posting simple but tasty groumet foods that is served throughout the world, this would not come as a surprise for my readers. It is a great side dish that can be had with both roti and also with a rice and can be served during occations when you have surprise guests and relatives that insist on having lunch/dinner with you.

Ingredients:

Eggplant (preferably japanese eggplannt) 1#
Onion dice 10 oz
Garam Masala 1/2tsp
Coriender powder 1tsp
Cumin powder 1tsp
Chilli powder 1tsp
Salt tt
Curry leaves 8 leaves
Oil 2Tbsp

Method:

Add oil to pan on a medium heat.
Add Onion and saute until it reaches golden brown.
Add cumin powder, chilli powder, coriender powder, garam masala and curry leaves let sweat in the pan for another 3 minutes.
Add eggplant that is cut into large dice, and season with salt.
Let cook for another 10 minutes.

Beans poriyal

noreply@blogger.com (Sujith) — Thu, 28 Aug 2008 03:24:00 +0000

There are serveral instances in our daily lives, that we are too tired to prepare eloberate dishes, that carry a Wow! factor to it when you are back from a long day at work. The beans poriyal as it is called towards southern India, is nutritious and healthy by all means. It works great with either roti or even our famous rice. The process invovles simple methods.

Ingredients:

Fresh green beans (french beans) 1.5#

Grated coconut 3Tbsp

Chilli powder 1.5tsp

Tumeric 1tsp

Salt tt

For the tempering:

Oil

Mustard seeds 2tsp

Curry leaves 5ea

Dry red chilli 3ea

Urud dal 1Tbsp

Method:

Clean the beans with fresh water, and slice them.
In a saute pan add oil, once it sarts to shimmer.
Add the mustard seeds and allow time for it break and realease the flavor.
Add the red chilli which is recommeneded to be broken up.
Add the urud dal and let cook until the dal turns a golden brown.
Add chilli powder.
Add the beans and let cook.
Add salt and coconut to the beans and turn to a low heat, mix thoroughly and cover and cook for another 4 minutes.

Fish curry kerala style

noreply@blogger.com (Sujith) — Wed, 27 Aug 2008 03:23:00 +0000

Fish as i had mentioned in my earlier posts is a staple diet among the people of India. This is a recipe that is similar to the dry fish recipe but has a total different approach of preparing the dish.

Ingredients:

Fish 1.5#
Coconut grated 1/2 cup
Chilli powder 3Tsp

Coriender powder 1 Tbsp
Curry leaves 8ea
Salt tt
Onion julliene 1ea
Ginger 2oz
Kodam puli 5ea
Oil 2floz

Method:

1. Cut the fish
2. In a pan add julliene onion and ginger and saute.
3. Add coriander powder and chilli powder
4. Once sauted add oil and saute again.
5. Transfer this mixture to blender with 3floz of water.

6. Add coconut to the blender and blend.
7. Add water according to concistency
8. Tfransfer back to pan bring to a simmer
9. Add the fish and let cook covered with the kodam puli.
10. Finish with curry leaves

Rasgulla

noreply@blogger.com (Sujith) — Tue, 26 Aug 2008 01:46:00 +0000

A famous dessert popular among the people of orissa and west bengal. As the taste and its texture and simplicity advanced, it has caught the people of India and the rest of the world with a sweet tooth. There are other desserts which are variations that are made from rasgulla, as rasmalai, cham cham and many others.

Ingredients:

Milk 5 cups

Lemon juice or vinegar 2Tbsp

Sugar 2cups

Water 5cups

Method:

1. Place milk in a clean pan.

2. Bring to a boil.

3. Add lemon juice or vinegar diluted with 1Tbsp of water.

4. Let the milk curdle, wait until you see the milk solids have been seperated from the water.

5. Strain through a cheesecloth and pour cold running water to release the lime flavor.

6. Drain out all the water from the milk solids, by squeezing the cheecloth tightly.

7. Take the milk solids off the cheesecloth and work it with the flat of your palm, until it gets soft.

8. Make 15 small equal size balls. (Don't be surprised if the balls look small, it will grow in size once cooked)

9. Pour the 5 cups water into a pressure cooker, add the sugar and bring to a boil make sure all the sugar is melted in the bottom.

10. Add the balls that were made from the milk solids to the sugar syrup.

11. Cover with the lid of the pressure cooker and place the stopper for blocking the steam from escaping.

12. Wait for the stopper to release the first pressure, and reduce the flame to low and let cook for 5 minutes.

13. After 5 minutes cool the pressure cooker under running water.

14. Remove the lid and transfer the rasgulla and the syrup to a container to cool.

I would suggest to pour rose water the sugar syrup to give a distinctive flavor.

It is a great favourite with children and elders and will be enjoyed in all occasions.

Walk in the woods

noreply@blogger.com (Sujith) — Sat, 23 Aug 2008 02:01:00 +0000

I am out for a long walk in the woods. It's the call of the appalachian trail which stretches from maine to georgia, but not that i am going to treak the whole stretch but it is just one state that i and my elder brother are planning on completing. This is just to inform that i won't be posting for 2days and will be back with more.

Potato Cakes

noreply@blogger.com (Sujith) — Fri, 22 Aug 2008 02:42:00 +0000

Ingrediens for the potato cakes

Potato cakes garnished with tamato wedges and mint spring

This is a recipe that my wife handed over to me, she is a expert in cooking with various ingredients and also a great cook herself. This idea came to her with a lot of trail and error that has worked wonders at home that my daughter who is just about to be 2 years this september demands at the top of her voice that she be pampered with potato cakes.

INGREDIENTS:

Flour 1 Cup
Black pepper 1 Tbsp
Jeera (cumin) 1 Tsp
Mint leaves 1/2 CUP
Spinach 1/2 CUP
Potato 1 ea
Curry leaves 4ea
Coriender leaves 1/2 bunch
Salt 1/2 Tsp
Ghee (Clarfied butter) 1Cup

Method:

1. First boil the potato and remove the skin
2. Add flour, black pepper, Jeera.
3. Cut the mint leaf, spinach, curry leaves, coriender leaf into tiny bits and add together with the salt and add to the mixture, and mix thoroughly.
4. In a nonstick pan add 2 tbsp of ghee and gently drop the mixture of potato which needs to be flattened into the form of a cake.
5. Cook for 3minutes on each side till it attains a even golden brown colour
6. Add ghee accordingly as you make new batches.

It is advisable to add vegetables like carrots, cabbage (chop) into the mixture, as the kids are going to enjoy it as there is mint, jeera and this is a great source of protein and carbohydrates.

Mango Pulisheri

noreply@blogger.com (Sujith) — Thu, 21 Aug 2008 02:23:00 +0000

Indian cuisine has a varied sense of taste, smell, and mouth feel. It is absolutely mouth water when you have a little bit of sweetness, tangyness, spiceness all in one dish coming at you from every sides from the taste perspective.
Mangoes are in ambundance through out south India and across various states. The aroma of a ripe mango or for that instance even a mango grove can be distinguished when you land in any vegetable maket in India. The flavor profile of a mango be it ripe or unripe has been enhanced in the cooking methods of people from different states in India. Here is a dish that would have your craving for more.

Ingredients:

Mango 2ea
Salt tt
Chilli powder 2tsp
Sugar 2tsp
Yoghurt 1.5 cups
Green chilli 2ea (cut into halfs)

Method:

1. Select medium ripe mango and cut them into bite size pieces.
2. In a pot cook the bite size pieces of mango with salt, chilli powder, green chilli & sugar with 1.5 cups of water.
3. Cook until the pieces seem to break apart.
4. Whip the yoghurt in a blender.
5. If the mangos are cooked turn off and let cool.
6. It is the right temperature to add the yoghut to the mango when it is hot enough to the touch.
7. Mix thoroughly.

For the tempering:

Mustard 1/2tsp
Curry leaves 7leaves ea
Dry red chilli 4ea (break up)
Oil 2tsp

To temper in a hot pan add oil, once it starts to shimmer, add the mustard and let it crack then add the curry leaves and the red chillis broken up and then add the mango mixture to it and mix everything together.
It is time to serve. It is going to be a great dish which would be great with rice, or roti.

Dry Fish Curry

noreply@blogger.com (Sujith) — Wed, 20 Aug 2008 02:13:00 +0000

Fish is abundant in India. It is a staple diet of the people of Keral which is a state to the southern part of India. This is a state that is rich in greenery and has a high litracy rate. Here fish is preserved in different ways, by salt curing, sun dried are a few of the techniques used by its inhabitants to preserve their catch.
Kerala fish curry is truly exceptional with taste and the method of preperation. The recipe and the method that i am going to show here is not time consuming and also has a levage to alternations to the process.

Ingredients:

Dry fish 1#
Coconut 1/2 ea
Kodam puli (gamboge) 4ea
Greend chilli cut 5ea
Turmeric 1tsp
Coriender powder 3tsp
Chilli powder 3tsp
Potato (dice or matchstick pieces) 1ea
Coconut Oil or veg oil 5tsp
Salt tt

Method:

1. Wash the dry fish and keep aside
2. Boil the kodam puli in 1/2 cup water to extact the juices for about 5 mintues.
3. In a pan add the dry fish, coconut,coriender powder, chillipowder, green chilli and tumeric and the kodampuli with the juices, potato and salt (if it is salted fish please avoid salt)with the oil.
4. Close with a lid and let cook on low heat for about 15 minutes.

You must be wondering, why do i have to put everything together and cook, but trust me on this it is a experience that you are going to enjoy.
There can be a few variations done to the process. If you are unsure of what kodam puli is, it can be substituted with un-ripe mango. Another variation can be adding plantain jardiniere (finger cut) that can be added instead of the potato or also along with the potato in equal proportion.

A sweet treat, called, Pooran poli or Holige& Obbattu in Kannada

noreply@blogger.com (Sujith) — Tue, 19 Aug 2008 01:29:00 +0000

I must admit my wife is a expert in making holige. I can tell this proudly as, i have seen her mother, aunts and relative, asking for tips on making holige. It is a dessert that is savored by every state in India. Towards the north of India it is known as Pooran poli and towards the south Holige or Obbattu.

The Ingredients are:

Channa dal 1 cup
Jaggery 1 cup
Cardamom 1 tsp
Maida 1.5 cups
Coconut grated 1/2 ea
Turmeric pinch
Oil 1 tsp
Salt a pinch

Method:

1. Maida flour, salt and turmeric needs to be mixed with water to make a dough
2. Add oil to the dough and knead well.
3. Let rest for 1 hour, cover with a parchment paper.
4. Cook the channa dal and cardamom with 1/2 cup water (just about 3/4th doneness)
5. Mash the Jaggery.
6. In a bowl put the jaggery and melt it 3/4th.
7. Add the channa dal to the jaggery mixture.
8. Add the grated coconut mix it thoroughly and let bind.
9. Blend the mixture in a blender.
10. Prepare small balls of the dough that has been resting. (flatten it with your hands)
11. Place the mixture of jaggery, coconut, dal (double the amount as that of the dough), in the centre of the flattened dough.
12. Wrap the dough over this mixture and flatten it.
13. On low heat place the flattened dough on a non-stick pan.
14. Cook on each side until you see even golden color.

This is going to be a treat for you and for your family.

A feast with snowcrab.

noreply@blogger.com (Sujith) — Mon, 18 Aug 2008 00:41:00 +0000

This is the final product once cooked

The crab with the seasoning on a doubleboiler

The shell is soft so you can cut a slit for the seasoning to penetrate

Crab once cut in a perforated pan

Cutting into large pieces

The crab legs before being cut

Corn before marination and grilling

(Follow the procedure from bottom top as i had problems uploading the photos)

A recipe which is easy and worth the treat for your taste buds.

This is a simple recipe that is followed by my sister-in-law, which was a treat for the whole family. I am going to share with you the secrets of this recipe.

Alaskan Snowcrab 2#

Celery powder 2tsp

Salt tt

Celery seed 1tsp

Mustard powder 1tsp

Red pepper 3tsp

Black pepper 2tsp

Bay leaf 1ea

Cloves 1ea

Allspice 5ea

Pimento powder 2tsp

Ginger powder 1tsp

Cardamom powder 1tsp

Paprika powder 2tsp

The reason that i posted this is naturally being a weekend, the treat will surely be special. The corn was just marinated with salt, pepper & Lime juice. Once it was marniated it is grilled. The meat was this wonderful crabmeat which was to be had by scooping out the meat from the shell. If it is snowcrab it does not need any explanation, it is just filled with meat.

The method for cooking the crab was:

1.Just prinkle the ingredients on the crab which is placed on a perforated container.

2. Place the perforated container on a double boilder with 3 cups water.

3. Cook it for about 10 minutes.

I am sure this is going to be a easy task for your weekend special.

Vada snack

noreply@blogger.com (Sujith) — Sun, 10 Aug 2008 01:06:00 +0000

The word vada might seem confusing to some, but this is a simple snack that can be done in about 10 minutes once the urad dal or the white lentil is soaked for a minimum of 2 hours. Did i tell you this is a Indian dish, especially made in south India.

This dish can be served with a chutney which is made of coconut(the base), small onion, green chilli, ginger and saute of mustard seeds, curry leaves, dried red chilli (broken), urud dal.

The process of making this simple but tasty snack is by soaking the white lentil for about 2 hours.

Transfer the lentil to a blender with 3 small onions, 1/2 ea ginger, and blend it to a smooth paste by adding minimal amount of water.

Once the lentils have formed a fine paste, add in 2 green chilli finely chopped, and salt to taste, mix thoroughly.

Let rest for about 20 minutes.

In a cast iron pan heat about 2/3 oil or just enough to cover the mixture.

Shape vada with hand into rounds and leave a hole in the centre for even cooking.

When it turns golden brown remove from oil and pat dry of excess oil.

It is now ready to be served with the chutney(needs to prepared before making vada).

The process of making chutney is by grating fresh cocounut (can be done with dry coconut also by adding hot water), to this add onion, ginger and blend fine with minimal water.

In a saute pan add oil and once it is hot, add mustard seeds and let it crackle, add curry leaves, broken red chillis and urud dal let it cook for little while under low heat, (do not let the curry leaves to change colour). Add the blended coconut mixture to the pan and finish with salt to taste.

This would be a dish that you will always enjoy.

A legacy

noreply@blogger.com (Sujith) — Tue, 05 Aug 2008 01:29:00 +0000

I was reading a post on turulu which is a turkish interpretation of the ratatouille, and what a co-incedence this was just the moive that i watched with my nephew this afternoon (not that i have never seen this movie but just because he insisted on it). Coming back to the fact, turulu has been famous with the rest of turkey as is with the rest of france with ratatouille. Tomatoes can play different roles in turlu, depending on the proportion and form of tomatoes used. If you add relatively few tomatoes and leave them in fairly large pieces, you get a stew of diced vegetables. Use a high ratio of tomatoes, and the turlu becomes a vegetable medley in chunky tomato sauce. I can give you the recipe for turulu which i read, the exact same as the one that i had read.

EASY EGGPLANT, ZUCCHINI AND MUSHROOM TURLU
For this simple meatless version of Turkish turlu, I use canned tomatoes to save time. Mushrooms are not classic but they give the stew a terrific taste. Serve it as a vegetarian entree with pita, green salad or Israeli salad, and, if you like, with feta cheese, labaneh or yogurt.

350 gr. eggplant
225 gr. zucchini or pale-green squash (kishuim)
110 gr. large mushrooms
2 to 3 Tbsp. extra virgin olive oil
1 large onion, chopped
Salt and freshly ground pepper
3⁄4 cup canned diced tomatoes, drained
1⁄2 cup water, or more if needed
1 to 11⁄2 Tbsp. tomato paste

Cut eggplant in 2-cm. cubes, and zucchini in slightly smaller cubes than the eggplant. Halve mushrooms and cut in thick slices.
Heat 2 tablespoons oil in a heavy saucepan. Add onion and sauté briefly over medium-low heat, then cover and cook, stirring often, for 3 to 5 minutes or until just beginning to brown.
Add eggplant, top with 1⁄4 cup diced tomatoes, then top with zucchini, followed by remaining tomatoes and 1⁄4 cup water. Cover and cook over medium-low heat for 10 minutes. Stir once to bring top ingredients to bottom of pan. Cover and cooked over medium-low heat for 7 minutes.
Add mushrooms, salt and pepper. Mix tomato paste with 2 to 3 tablespoons water and pour over vegetables. Cover and cook for 3 more minutes or until vegetables are tender; check, and add water by tablespoons if pan becomes dry. If you like, drizzle lightly with a little more olive oil. Taste and adjust seasoning. Serve hot or at room temperature.
Makes 4 servings.