Ligurian Style Eggplant

1 cup olive oil
1 small onion, thinly sliced
2 medium to large eggplant, peeled
3 large tomatoes, peeled and coarsely chopped
2 sprigs thyme, leaves only
1/2 cup fresh parsley, chopped
1/2 cup chives, chopped
3 eggs

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until golden, about 10 minutes. Slice the eggplant in 1/3 inch rounds, then cut into cubes. Add to the skillet, simmer for about 5 minutes. Add the tomatoes, salt and pepper, cover and simmer for about 30 minutes or until eggplants are very soft. Add the thyme, parsley and chives. Beat the eggs lightly, add salt and pepper and pour into the pan. Continue cooking, uncovered, until the eggs are set, stirring only if necessary. Serve immediately.



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