Turkish Eggplant Stew
2 medium eggplants (2 pounds)
Preheat the oven to 450 degrees.
1 tablespoon olive oil
1 medium onion chopped
1 14-16 ounce can diced tomatoes undrained
juice of 1/2 to 1 lemon or to taste
1 teaspoon sugar
1/4 cup chopped fresh parsley to taste (1/4 to 1/2)
salt and freshly ground pepper to taste
cooked rice (optional)
Prick the eggplants in several places with fork; place on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool, slice open and scoop the pulp from the skin. Discard the skin and chop the pulp.
In a large, heavy saucepan, heat the oil over medium heat. Add the onion; sauté until golden, 5 to 7 minutes. Add eggplant, tomatoes, lemon juice and sugar. Simmer gently, covered, 20 minutes. Add the parsley, then season with salt and pepper. Simmer 10 minutes more. Serve alone or over rice (optional).
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