Greek Eggplant Stew

(4 votes)

1-1/4 pounds japanese eggplants or 1 italian eggplant, unpeeled
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

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.)

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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