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.
3 kg (=6.6 lb) pork
100 ml (=0.4 cup) dry red wine
100 ml (=0.4 cup) pomegranate juice (fresh)
1 lemon (juice only)
2-3 tbsp oil
pepper (red, black and white)
thyme, caraway and other herbs to taste
Cut pork into cubes (5-6 cm (=2 inches)). Slice remaining onions.
Place pork cubes and onions in a saucepan, pour in wine, pomegranate and lemon juice. Season to taste with herbs, salt and pepper. Knead marinade into the meat. Mix oil in (without kneading). Cover and refrigerate overnight or up to 24 hours. Thread pork onto skewers. Turn skewers frequently while grilling to cook meat evenly.