As you were, people…
Today, you will receive a block of instruction on how to prepare an old favorite of mine. Now when I say ‘eggplant’, most people think of Eggplant Parmigiana, and that’s not a bad thing actually. But what I have here is something different, delicious, and quite easy to make. And as Rerb has said on another recipe column, it’s getting to be that time for soups, stews, and bisques.
So… take your seats, and prepare for Aubergine Stew.
1 large or 2 medium eggplants (aubergines)
5 tablespoons olive oil
2 onions, peeled and diced
10-12 cloves garlic, peeled and left whole if small (or fewer large cloves cut in half)
1 can chick peas, drained and rinsed
2 cans of crushed tomatoes, including liquid, chopped (or the equivalent in fresh tomatoes, deskinned)
1.5 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
a pinch of dried mint
6 oz. water
fresh parsley, coriander, or mint for serving (optional)
1: Measure out all of the dry spices and place them off to the side.
2: Trim the stems off the eggplant, and cut into 1/2 inch cubes. Heat 3 tablespoons of oil and sauté the eggplant over medium heat until golden. Remove and place to the side.
3: Add the remaining oil, onion and garlic to the pan and sauté, stirring constantly. After about 5 minutes, when the onion is translucent and soft, add the chick peas. Stir for another 5 minutes and then return the reserved eggplant to the pan.
4: Add the tomatoes and sprinkle with the spices. Add the water and bring to the boil, then reduce the heat to moderately low. Cover and simmer for about an hour.
5: Serve alone or on rice… but definitely serve with some crusty bread.
Try it… and when you do, then tell me about it in the comments, or on the forums.