Joined
·
15,296 Posts
I was going to email this to Altoids, but since i am going to type it up anyways, i thought i would share this recipe. This is from the book "The Bold Vegetarian" by Bharti Kirchner<br><br>
East West Eggplant Stew<br><br>
2 tbs olive oil<br>
1 cup finely chopped onion<br>
3-5 large cloves garlic, minced<br>
1 tbs ground cumin<br>
1/2 tsp ground tumeric (if i had none, i just used curry powder)<br>
1.5 lbs Japanese eggplant (i prefer these hugely!) or 1 medium sized regular egplant cut into 1 inch cubes<br>
2 Roma (plum) tomatoes, unpeeled, seeded and coarsely chopped<br>
1 large green bell pepper, coarsely chopped<br>
one 16 oz can tomato sauce<br>
2 tbs chopped fresh basil or 2 tsp dried<br>
1 tsp tamarind concentrate (i never used this because i never found it!)<br>
2 tsp sugar<br>
salt to taste<br>
chopped cilantro for garnish<br>
---------<br>
1. in hot oil in large saucepan, saute onion until it is richly browned, 8-10 mins. Add garlic, cumin, turmeric, and stir until evenly distributed in oil. Add eggplant, toms, green pepper, and tom sauce. Bring to boil. Lower heat and simmer, covered 20-30 minutes, or until eggplant are almost tender. During this period, uncover occasionally and stir, add a little water if the mixture sticks to the bottom.<br>
2. add basil, tamarind, sugar, and salt. Simmer, covered, another 10 minutes. Let stand for a few minutes before serving to help develop flavor.<br><br>
Serving sugestion: serve over rice, jasmine preferred. Serve over quinoa or plain brown rice. Serve with warm chapatis for a light lunch, or drain ans serve in pita pockets.
East West Eggplant Stew<br><br>
2 tbs olive oil<br>
1 cup finely chopped onion<br>
3-5 large cloves garlic, minced<br>
1 tbs ground cumin<br>
1/2 tsp ground tumeric (if i had none, i just used curry powder)<br>
1.5 lbs Japanese eggplant (i prefer these hugely!) or 1 medium sized regular egplant cut into 1 inch cubes<br>
2 Roma (plum) tomatoes, unpeeled, seeded and coarsely chopped<br>
1 large green bell pepper, coarsely chopped<br>
one 16 oz can tomato sauce<br>
2 tbs chopped fresh basil or 2 tsp dried<br>
1 tsp tamarind concentrate (i never used this because i never found it!)<br>
2 tsp sugar<br>
salt to taste<br>
chopped cilantro for garnish<br>
---------<br>
1. in hot oil in large saucepan, saute onion until it is richly browned, 8-10 mins. Add garlic, cumin, turmeric, and stir until evenly distributed in oil. Add eggplant, toms, green pepper, and tom sauce. Bring to boil. Lower heat and simmer, covered 20-30 minutes, or until eggplant are almost tender. During this period, uncover occasionally and stir, add a little water if the mixture sticks to the bottom.<br>
2. add basil, tamarind, sugar, and salt. Simmer, covered, another 10 minutes. Let stand for a few minutes before serving to help develop flavor.<br><br>
Serving sugestion: serve over rice, jasmine preferred. Serve over quinoa or plain brown rice. Serve with warm chapatis for a light lunch, or drain ans serve in pita pockets.
