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Here is the recipe. It is called "East West Eggplant Stew" from the Bold Vegetarian book.<br><br>
2 tbs EVOO<br>
1 c finely chopped onion<br>
3-5 large garlic cloves, minced<br>
1 tbs ground cumin<br>
1/2 tsp ground tumeric (i used curry powder and it was fine)<br>
1.5 pounds Japanese eggplant or 1 medium sized regular eggplant, cut into 1 inch cubes<br>
2 Roma (plum) tomatoes, unpeeled, seeded and coarsely chopped<br>
1 lg green bell pepper, coarsely chopped<br>
one 16 oz can of tom sauce<br>
2 tbs fresh basil chopped, or 2 tsp dried<br>
1 teaspoon tamarind concerntrate (never able to find this, omitted)<br>
2 tsp sugar<br>
salt to taste<br>
chopped cilantro to garnish<br><br>
1. in hot oil in lg saucepan, sautee onion until richly brown, 8-10min. Add garlic, cumin, tumeric and stir until evenly distributed in oil. Add eggplant, tom, green pepper, tom sauce. Bring to boil, lower heat and simmer covered for 20-30 mins or until the eggplant is almost tender. during this period, uncover occasionally and stir, add a little water if sticking to bottom.<br>
2. add basil ,tamarind, sugar, salt. Simmer covered 10 more mins. let stand a few minutes before serving to help develop flavor. Served garnished with cilantro.<br><br>
Serving suggestions:<br>
i usually serve over rice or couscous
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