Spicy Eggplant Casserole
2 tablespoons extra virgin olive oil
1 (28 ounce) can crushed tomatoes with puree.
3 cloves garlic, minced
1 large onion, coarsely chopped
1 green pepper, chopped
1 teaspoon dried coriander
1 teaspoon turmeric
1/4-1/3 teaspoon cayenne
2 teaspoons fresh ginger root
2 bay leaves
1/4 cup dry red wine
1 medium eggplant, cut in cubes
Preheat oven to 325 degrees. Saute onions and garlic in olive oil until onions are transparent.
Add green pepper and spices. Mix well.
Add wine and eggplant cubes, stirring well so the eggplant will absorb the wine and oil.
Now add the tomatoes. Mix well and heat, then transfer to a casserole. Bake, covered for 1 hour.
Keep in warm oven for as much as 1 hour longer, if possible, to blend the flavors.
Serve with noodles as a sauce.
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