Eggplant Braised and Peppers
Tiffany
Top toast points with this for an appetizer or serve as accompaniment to grilled lamb,fish,chicken
ingredients
- 4 tbs olive oil,
- l pound unpeeled eggplant, cut into 3/4 inch cubes,
- 2 onions,
- 5 garlic cloves, minced,
- 2 red bell peppers, cored, cut into 1/2 inch strips,
- 3/4 tsp tumeric,
- l 1/2 c. diced canned tomatoes with juices,
- pinch of sugar,
- 2 tbs lemon juice,
- l tbs fresh chopped cilantro
directions
- 1
1. Heat 2 tbs olive oil in large skillet over medium high heat. Add cubed eggplant and saute until golden about 5 min. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium high heat. Add onions and garlic and saute until onions are tender and golden, about 6 min.
- 2
2. Add bell peppers and 3/4 tsp tumeric to skillet and saute until peppers are almost tender, about 6 min. Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 min. Add eggplant, reduce heat and simmer until vegetables are tender, about 6 min longer. Stir in 2 tbs lemon juice. Season to taste with salt and pepper. Cool to room temp.(can be made up to l day ahead. Serve at room temp.) Sprinkel with cilantro.
Source: Tiffany
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