Eggplant Stew
From lipsantos 17 years ago
- 30 minutes to make
- Serves 4
This is my adaptation of a recipe I found in a book called Mediterranean: A Taste of the Sun. It's an easy way to cook eggplant and a good vegetarian choice.
Ingredients
- 1 large eggplant, peeled & cubed shopping list
- 1 can chick-peas, drained shopping list
- 4 Tbs olive oil shopping list
- 3 cloves garlic, chopped shopping list
- 1 large onion, chopped shopping list
- ½ tsp ground cumin shopping list
- ½ tsp ground cinnamon shopping list
- 1 tsp ground coriander shopping list
- 2 cans petite diced tomatoes shopping list
- salt and pepper shopping list
How to make it
- Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and leave for 30 minutes to allow the bitter juices to escape. Rinse with cold water and drain well.
- Heat the oil in a large pan or dutch oven. Add the garlic and onion and cook gently until soft.
- Add the spices and cook, stirring for a few seconds.
- Add the eggplant and stir to coat with the spices and onion. Cook for 5 minutes.
- Add tomatoes with juice and chick-peas and season with salt and pepper. Cover and simmer for 20 minutes.
- Serve over basmati rice or couscous.
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The Rating
Reviewed by 2 people-
Have a few eggplant left in the garden and this recipe sounds different but nice! This is on my menu for tomorrow!
lincolntoot
in Freehold loved it
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