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Place onions in a saucepan and cover them with water. Boil onions and cook approximately 8 minutes or until tender. Drain and reserve cooking water. Pour some vinegar over onions to turn them pink. Reserve.
Cook whole zucchini and eggplants in the reserved water until tender. Be careful not to overcook. Remove from water and cut into 1 inch (2 cm.)pieces. Heat oil in a saucepan and lightly sauté garlic. Add artichokes, olives, peppers and aji. Cook uncovered and avoid browning vegetables. Add bay leaf, oregano, salt and sugar.Add reserved onions, vegetables and the remaining vinegar. Cook uncovered, stirring gently so vegetables won´t break, for a few minutes. Remove from heat and cool.Serve with grilled meat or pork.
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