Greek Eggplant Stew
1-1/4 pounds japanese eggplants or 1 italian eggplant, unpeeled
To save time when preparing this stew, use a food processor to chop the ingredients: first chop the garlic, then the onion. (If you start with the onion, it makes the processor bowl wet.)
1 to 2 tablespoons olive oil
1 onion, chopped
4 large cloves garlic, minced
freshly ground pepper
1 can diced tomatoes, (28-ounces) drained, juice reserved
1 bay leaf
1 teaspoon dried oregano
2 tablespoons chopped parsley, preferably italian, optional
While the eggplant is simmering, wipe the processor and chop the parsley.
Cut eggplant into 3/4- or 1-inch dice. Heat oil in heavy Dutch oven or large casserole. Add onion and sauté over medium heat 2 minutes. Stir in garlic. Add eggplant, salt and pepper to taste and cook, stirring, over low heat until eggplant is coated with onion mixture. Add tomatoes, 1/3 cup juice from tomatoes, bay leaf and oregano and cook over high heat, stirring, until bubbling. Cover and simmer over medium-low heat, stirring often, until eggplant is tender, about 20 minutes. Discard bay leaf. Taste and adjust seasoning.
Serve hot or cold, sprinkled with parsley.
Makes 4 servings.
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