Eggplant Stew - YEKHNAT AL-BATINJAN
1 big eggplant, cubed
1 medium onion, diced
1 bell pepper, diced
1 teaspoon tsp salt+ ½ salt
1/2 teaspoon black pepper
1/4 teaspoon crushed chili peppers
5 tablespoons olive oil
14 1/2 oz. can of diced tomatoes
1/2 cup water
Into a hot skillet pour olive oil; add diced onion and bell pepper. Add salt, pepper, and crushed chili peppers, and stir to combine. Let them sweat for about 5 minutes over medium heat.
Add cubed egg plant, stir, and sweat for an additional 3 minutes. Add water, stir, cover partially, and cook for 10 minutes, so the eggplant becomes soft.
Pour the diced tomatoes into the skillet, stir, and cook for 5 minutes or until water evaporates.
Taste, add salt if needed, and serve with rice or mashed potatoes.
Today was one of those days when I couldn’t decide what to cook. Who should I please, children or the head of the family? At the end I decide to please my taste buds and went veggie style: eggplant and rice.
November 30, 2010