Recipe courtesy of Michelle Bernstein

Eggplant and Tomato Stew

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 45 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Save Recipe

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

  1. Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. 
  2. Remove all the meat from the eggplant.
  3. 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. 
  4. Pulse until it becomes creamy. 
  5. Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lentil Vegetable Soup

Tomato and Eggplant Tian

Baked Rigatoni with Roasted Eggplant and Tomato

Roasted Eggplant and Tomato Napoleons with Black Olive Dressing

"Caribou" Stew

Stewed Okra and Tomatoes

Bonnie's Italian Stew

Fabulous Fish Stew