At this time of year, we are wondering what to do with all the zucchini. Using natural sausage and Chinese eggplant, I transformed this ordinary vegetable, which is actually a fruit, into a memorable dish.
Garlic and Aidells’ Spicy Mango with Jalapeno Chicken Sausages give this common garden plant a dramatic bite, with a sweet aftertaste. Eggplant is a perfect accompaniment to zucchini, and caramelized onions compliment all. This is a simple, mouth-watering treat indeed.
My pastors are bringing their prolific zucchini to our services now, and I am thrilled. Our church body experiences this benefit every growing season.
Throughout the year, we experience the results of what this couple’s hands accomplish in the realm of the Spirit, but during harvest time we reap what these same faithful hands produce in natural soil. Their charitable action is steadfast, and it can be concretely seen in the vegetables and fruits, with which they fed our physical bodies.
This particular squash reproduces rapidly; it can quickly grow beyond what is satisfactory. When it gets over-sized: it contains too much water, its seeds are large and tough, there aren’t enough recipes to utilize this inundation. (Learn more about its biology and history at Zucchini Bread, 2017/07/31.)
Our pastors watch this fruit/vegetable prudently; thus, readily picking it before it grows beyond its prime-whenever possible. Our church is like a prototype of their healthy garden. Pastors Monte and Dawn care for us like prized plants: watering with the word, observing diligently, pruning with exceptional wisdom and love. We are indeed well-tended.
I can’t express gratitude enough that our Lord saw fit to place me under their protection; it is here that I became equipped to fulfill my purpose as a food historian. I invite you to access this bread of life at our church website alfc.net
Meanwhile eat heartily, by cooking this delicious recipe.
Natural Sausage with Zucchini and Eggplant Yields: 4-5 servings. Total active prep time: 45 min.
2 1/3 tbsp oil (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)
1 med yellow onion, cut evenly in 1/8″ slices
12 oz natural sausage, cut diagonally (Aidells’ Spicy Mango with Jalapeno Chicken Sausages are the best here; available at most local supermarkets.)
1 lb Chinese eggplant, cut in 1/2″ cubes (See photo below.)
4 lg cloves of garlic, minced (For convenience, use 2 frozen cubes of garlic from Trader Joe’s.)
1 tsp salt, or to taste (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)
3/4 tsp freshly ground pepper, or to taste
2 carrots, thinly sliced at a diagonal
1 1/2 lbs of zucchini, cut in 1/2″ cubes
- Clean vegetables, using an inexpensive, effective spray of 93% distilled white vinegar and 3% hydrogen peroxide; let sit 3 minutes and rinse well. Meanwhile go to next step.
- In a sauté pan, heat 1/2 tsp of oil. When a small piece of onion sizzles, add all onions and caramelize over med/low heat, stirring every 2 minutes until color starts to form; then, stir every minute, until dark brown. When finished, deglaze pan with 2 tbsp or more of water (scrape the fond, or cooked-on juices, off the bottom of pan with a spatula); then, add to the bowl of meat described below. Watch onions carefully, while performing the next steps.
- Cut vegetables and meat, as described in the above list of ingredients; set all aside in separate bowls. Mince garlic, if using fresh.
Heat 2 tsp of oil in another frying pan over medium heat. When a piece of sausage sizzles in pan, add the other sausage slices and brown quickly, watching carefully, so as not to burn. Place in a large bowl, carefully saving juices in the pan.
- When meat is removed, heat 2 tsp more of oil, with the left-over juices. Add eggplant, mix oil in well, and deglaze pan (scrape off fond left over by meat with 2 tbsp or more of water added to hot pan). Cook covered until soft, stirring every couple of minutes; deglaze pan again; transfer eggplant to the bowl of meat.
- Heat 2 tsp of oil in same pan, add carrots, and cook for 3 minutes, or just until tender, stirring occasionally. Mix zucchini into carrots; cook covered until limp, stirring several times.
- When vegetable is done, blend in garlic, salt and pepper; cook until you can smell the garlic. (If using frozen garlic, make sure it is melted and distributed well.) Mix in meat, onions, and eggplant; adjust seasonings; heat thoroughly. Serve with delight.