To all of you who were at the NHMR Tradeshow Expo on October 27th, thanks for sharing the day with us and we hope you enjoyed your Eagle bag of treats! We’ve had so many compliments on Mary Ellen’s Spicy Orange Pecans, so we’re handing out another treat – the recipe. Simply click the photo. Happy Halloween!
Eagle is proud to be a luncheon sponsor of the 2016 NHMR Tradeshow Expo on October 27th! This a FREE NHMR member-only event. Click the photo for more details and registration info. To all the agents that we already know and those we haven’t met yet, we hope to see you there!! Spicy Orange Pecans anyone???
½ cup olive oil
2 medium onions, diced
1 large garlic clove, cut in half and smashed
1 medium eggplant, cut in 1 inch chunks
1 large red pepper, cut in 1 inch pieces
1 large orange or yellow pepper, cut in 1 inch pieces
3 medium zucchini cut in 1 inch thick slices (if yellow zucchini is available, use combo of green and yellow)
1 T salt
2 tsp dried oregano or 1 tsp dried and 2 tsp finely chopped fresh oregano
¼ to ½ tsp red pepper flakes (depending on desired spiciness)
1 tsp sugar
1 small can (14.5 oz) of whole peeled plum tomatoes, drained. Save a little of the juice. Use your hands to break up the tomatoes.
2 large fresh tomatoes, cut in wedges
Heat oil until hot in 6 Qt saucepot or Dutch oven. Add onion and garlic until tender, about 10 minutes, stirring occasionally. Soften, but do not brown. Add eggplant and peppers. Cook for 5 minutes, stirring the mixture frequently. Stir in zucchini, canned tomatoes with a little of the juice, salt, oregano, sugar and pepper flakes. Heat to boiling. Reduce heat to medium-low. Cook 30 minutes or until vegetables are tender, stirring occasionally. Stir in fresh tomato wedges and heat through, about another 5-10 minutes. Serve hot. Can also be covered and refrigerated for several hours to be served cold.