Eggplant Cairo
By: Anonymous
Published: Friday, February 12, 2010 - 12:39am

Ingredients




olive oil spray
2 cloves garlic minced
1 onion chopped
red bell pepper chopped
1 teaspoon turmeric
teaspoon cayenne pepper
teaspoon fresh ginger root minced
2 bay leaves
1 eggplant
14 ounces canned tomatoes
2 tablespoons brown sugar
cup Greek olives pitted

Preparation

1 Spray a nonstick skillet with olive oil spray. Simmer onion, red pepper, garlic, spices and herbs until onion is clear. Cut unpeeled eggplant into 3/4-inch cubes and add to pan. Add remaining ingredients. 2 Bake in a 2-qt casserole for one hour at 350 degrees. Keep in a warm oven for as much as an hour to allow flavors to blend. Just before serving, stir to turn vegetables over. 3 NOTES :This recipe has an intense Mediterranean flavor to it. It can be a vegetarian main course, or a side dish.