New recipe for all that extra eggplant.... Spicy Stewed Eggplant .... great flavor!!!! 1-1/4 pounds eggplant 2 to 3 tablespoons vegetable or olive oil 1 medium onion, chopped 6 large garlic cloves, minced 1-1/2 teaspoons ground cumin 1 teaspoon ground coriander (optional) 1/2 teaspoon turmeric Salt and freshly ground black pepper 1-1/2 pounds ripe tomatoes, diced, or one 28-ounce can diced tomatoes, juice reserved 1 tablespoon tomato paste (optional) Hot sauce to taste Cut eggplant into 3/4- or 1-inch dice. Heat oil in heavy stew pan. Add onion and saute over medium heat for 7 minutes, or until golden brown. Stir in garlic. Add diced eggplant, cumin, coriander (if you like), turmeric, salt and 1/2 teaspoon pepper and stir over medium-low heat until eggplant is coated with onion mixture. Add tomatoes with their juice and cook over high heat, stirring, until bubbling. Cover and simmer over medium-low heat for 30 minutes, or until eggplant is tender, stirring often. If using tomato paste, mix with 2 tablespoons water, add to stew, and simmer, uncovered, for 2 minutes, or until thickened to taste. Add hot sauce; taste and adjust seasoning. Serve hot ---- great with rice....
Posted on: Mon, 02 Sep 2013 23:09:40 +0000