Tuesday, October 10, 2006

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


  1. That eggplant looks *great*- I can practically taste it. And the photo below looks yummy too- the pasta, and especially the raspberries and figs. So pretty!
    I might be trying out your eggplant recipe... will tell you how it goes.
    Hope you're feeling better.

  2. I don't think I have seen that cookbook. Interesting to see which cookbooks you use a lot -- very similar to the ones I turn to all of the time (Vegan with a Vengeance, Real Food Daily, Modern Vegetarian Kitchen, etc.). I just got the new Vegan Cupcakes book! I think I know what I will be making for holiday gatherings this year. Have you seen it at the bookstores there yet?

  3. Hi Bazu,
    I'll be keeping an eye on your blog to see if the eggplant recipe pops up. It's really tasty. This time around I used 1 yellow & 1 green pepper, which added a nice burst of yellow.

    Hi Jen,
    Yeah, I also think it's interesting to see which cookbooks end up in frequent circulation. I've ordered the cupcake book, but I ordered it along with another book that won't be ready until Nov... so I guess I"ll have to wait. I have loads of books that I don't use that often, so I'm trying to make an effort not to forget about them entirely.

    :) Amey

  4. Anonymous12:31 PM

    Um, a "pinch" of paprika won't do anything. It's not a strong spice. Leave it out entirely, or put enough in to actually taste.


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