Eggplant Casserole (version X)

1 tablespoon plus 1 teaspoon vegetable oil
1 1/2 teaspoons cumin seed
1 1/2 teaspoons fennel seed
1/2 teaspoon whole black peppercorns, cracked
2 small onions, sliced
6 cloves garlic, thickly sliced
2 teaspoons dry mustard
1 teaspoon chili pepper flakes
1 teaspoon turmeric or curry powder
3/4 pound eggplant, cut into 2x1/2 inch
pieces
3/4 pound italian style peeled tomatoes, coarsely chopped

1 pound canned white kidney beans, rinsed and drained

Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper. Immediately add onions and garlic and sauté 5 minutes, stirring frequently, until golden. Stir in next 3 ingredients. Add eggplant and reduce heat to medium. Sauté 5 minutes, stirring occasionally, until eggplant softens. Stir in tomatoes and simmer 10 minutes, stirring frequently. Stir in beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro.



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