Creole Eggplant Ragout
2 tablespoons olive oil
Heat oil over medium heat in large saucepan. Add eggplant, celery, onion, bell pepper, and garlic; sauté until vegetables are tender, about 8 to 10 minutes. Stir in tomatoes, water, and dried seasonings; cook over medium-low heat for 20 minutes, stirring occasionally. Stir in hot sauce and parsley; let stand about 5 minutes.
1 medium unpeeled and coarsely chopped eggplant
2 stalks, chopped celery
1 medium diced yellow onion
1 seeded, diced green or red bell pepper
3 cloves minced garlic
1 can crushed or stewed tomatoes, (28 ounces)
14 ounces crushed or stewed tomatoes
1/3 cup water
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
tabasco sauce - to taste
1/4 cup chopped parsley
Serve with Basmati rice, greens, or brown rice.
I was really happy with this recipe. The only change I made was the addition of shrimp because my son loves it, but it was wonderful without.
Anonymous, Location not stated.
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