Turkish Vegetables With Hazelnuts

Ingredients 

• 2 medium red capsicums, cut into triangles
• 2 medium green capsicums, cut into triangles
• 2 medium yellow capsicums cut into triangles
• 5 medium tomatoes, blanched and peeled
• 1 long brinjal
• 2 tablespoons hazelnuts
• 2 tablespoons olive oil
• 1/2 teaspoon cumin seeds
• 10-12 small onions, peeled
• 10-12 garlic cloves peeled
• 1/2 teaspoon sugar
• 3 tablespoons lemon juice
• Salt to taste
• 5-6 fresh basil leaves, torn
• 1/2 teaspoon white pepper powder

Method

1. Heat olive oil in a pan. Add cumin seeds and sauté till they begin to change colour. Add small onions and garlic cloves and sauté till light brown.
2. Cut the brinjal into one inch cubes taking care that all the cubes are with the outer skin of the brinjal.
3. Add sugar to the onions and sauté till the sugar begins to caramelise.
4. Add half the lemon juice and mix. Add brinjal cubes and mix. Add salt, mix and cook till the brinjal gets almost done.
5. Halve the blanched tomatoes, remove some of the seeds and chop roughly. Add these to the pan along with one cup of water and continue to cook.
6. Add fresh basil leaves, white pepper powder and hazelnuts and mix well. Add the three coloured capsicum triangles and cook till the capsicums get slightly softened.
7. Add the remaining lemon juice, mix and cook on high heat for two minutes. Serve hot with bread or rice.