Eggplant and Tomato Stew (Michelle Bernstein) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
4 eggplants, trimmed but whole |
olive oil, for sauteing |
1 spanish onion, chopped |
4 cloves garlic, chopped |
2 round, ripe tomatoes, chopped |
1 teaspoon hot pepper sauce |
1 tablespoon ketchup |
1 tablespoon parsley, chopped |
serving suggestion: lavash crackers |
Directions:
1. Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
2. Remove all the meat from the eggplant.
3. In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. Pulse until it becomes creamy.
4. Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.
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