Eggplants, capsicum provide colour in the markets

Press, 15 February 1985, Page 2

Eggplants, capsicum provide colour in the markets

Bright purple eggplants and red and green capsicum added colour to the Christchurch produce markets yesterday. Both vegetables . were well supplied, with capsicum at $6 to $7 a 10kg case and eggplants at $lO for a carton of five. New season’s leeks made their first appearance yesterday at up to $5.80 a halfcase.

Other vegetables were well supplied, with drumhead cabbages fetching $3 to $4 a bag. Cauliflowers varied in quality, selling at $4 to $7 a bag. Lettuces dropped in price as the week progressed, falling from $2.50 to $1 a case. Carrots were plentiful at $2 to $4 a bag.

Good-quality sweetcorn was available at 8c to 14c a cob. Courgettes firmed in price; early in the week they sold at $3 to $5 a halfcase but were up to $9 a half-case yesterday. Local celery sold at up to $6 a carton but broccoli was scarce at up to $9.80 a halfcase.

Beans were also in demand. Green beans sold for $8 a half-case and runner beans at $6.50 a half-case. Pumpkins were plentiful; Red Warren were up to $4 a bag and Grey Crown sold up to $lO a bag. Buttercups were $2 to $5 a bag and

butternuts sold to $lO a case.

New season’s Canterbury onions sold at $4 to $lO a bag and good supplies of

pickling onions were available at $lO to $ll a bag.

Passionfruit from Tauranga was a new arrival in the fruit section, selling at

$lO to $l2 a quater-case. Stone-fruit was plentiful, the best of the apricots to $l6 a case. Today’s recipe RATATOUILLE—ProvencaI vegetable casserole 3 small aubergines (eggplants) (500 to 600 g) 1 tbsp chopped fresh basil (1 tsp dried) 2 onions 1 tbsp chopped parsley 5 small courgettes (300 g ¥2 tsp oreganun 2 large red capsicums freshly ground black pepper 4 large tomatoes 4 tbsp oil 2 cloves garlic, crushed Method: Slice onions and cook in the oil for about 10 minutes. Do not brown. Add sliced capsicums and continue cooking gently. Cut aubergines and courgettes into chunks and add. Sprinkle with pepper and add crushed garlic. Stir well, cover and cook gently for 30 minutes until the vegetables are soft but not mushy. This can be served hot or chilled, and will freeze well.

Hints for cooking eggplants: Do not remove skin unless stated in the recipe. Before cooking, either sprinkle with salt or put the prepared eggplant in cold, salted water for an hour to remove bitterness.