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

4 comments:

  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.

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  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?

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  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

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  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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