Carrots with Vinegar and Mint
Peel and trim 2 pounds of carrots and cut into quarter-inch rounds. Pat them dry.
In a large, heavy frying pan, add vegetable oil to one inch in depth, and heat the oil to 375 degrees. Place the carrots in the oil so they are not crowding each other and cook until lightly brown on the edges (three to four minutes). Remove carrots with a slotted spoon and transfer to paper towels to blot. Repeat with all carrots.
When all the carrots are cooked, place them in a large bowl and toss with 3 tablespoons of red wine vinegar, two large garlic cloves that you have peeled and chopped finely. Salt and pepper to taste. Cover and refrigerate.
This dish will keep well for several days. It is possible to duplicate this recipe using eggplant instead of carrots.
Cut the bread into large cubes and place in a large bowl. Skin and chop the tomatoes, and add the garlic, salt, one cup of olive oil, and the red wine vinegar to them. Pour the tomato mixture over the bread and toss until all the liquid is absorbed. If the bread is really stale, you may need to add more oil. Grill the peppers until blackened all over, then peel and seed and cut into long 1/4-inch wide strips. Add to tomato mixture, along with olives and lots of fresh basil. Check for moistness — you may to need to add more oil. Serve at room temperature.
Purple Cabbage and Carrot Coleslaw
Take 1/2 pound of purple cabbage and slice very thinly by hand. Wash and peel 3/4 of a pound of carrots and grate them in a Cuisinart fitted with a grater blade. Toss the two vegetables together with the juice of one or two lemons and 1/4 cup of olive oil. Stir in 1/2 cup of golden, seedless raisins and 1/2 cup of mayonnaise. Toss and toss. Add 1/2 cup of finely chopped mint and toss again. Salt and pepper to taste.