Stewed Eggplant

Tonight I made a yummy dish that I haven't made in a long time. This recipe is from a book called "Vegetarian Cooking of the Mediterranean". I don't use it that often, but this is a good recipe. I think I'll read through it some more tonight and see if there's anything else tasty lurking there.

I know it doesn't look so great, but it really is:
2 small globe eggplants or 4-5 smaller varieties
2 onions
2 large tomatoes
2 green bell peppers
1-2 bunches of parsley
4 cloves garlic
2-4 T olive oil
pinch of paprika
S&P to taste
1/2 c water

Cut the onions in 1/4-inch rings. Peel the eggplants in stripes, leaving 1/2-inch thick strips of peel on the eggplants. Dice the tomatoes & bell peppers. Chop up the parsley. Mince the garlic.

Heat half of the oil in a large pot over medium heat. Saute the onions until transluscent. Then add the tomatoes, peppers, garlic, parsley... and saute about 5 minutes more. Add paprika & stir up. Set aside.

Cut a 3/4-inch deep gash lengthwise in each eggplant (save the strip). Heat the remaining oil in a large pot over medium heat. Add the eggplants, and sear on all sides. ( I use tongs to turn them). Arrange them, so that the gashes face up, and pour in the tomato mix (trying to get the tomato mix in the gashes), and add 1/2 c water. Bring to a boil, then reduce to a simmer and cover partially. Cook for about 30 minutes, or until the eggplant is very soft. Using a sharp knife, pre-chop the eggplant while still in the pot. Serve over rice or Quinoa.

:) Amey