Eggplant and Tomato Stew

Total Time:
1 hr 25 min
Prep:
25 min
Inactive:
45 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 eggplants, trimmed but whole
  • Olive oil, for sauteing
  • 1 Spanish onion, chopped
  • 4 cloves garlic, chopped
  • 2 round, ripe tomatoes, chopped
  • 1 teaspoon hot pepper sauce
  • 1 tablespoon ketchup
  • 1 tablespoon parsley, chopped
  • Serving suggestion: lavash crackers
Directions
  • Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.

  • Remove all the meat from the eggplant.

  • In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. Pulse until it becomes creamy.

  • Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.


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