Standing in front of a pay-by-the-pound gourmet lunch buffet is probably not the best time to discover (and embrace) that you do in fact actually like eggplant, but naturally that is what happened to me. Dishes to Go by work has some great eggplant side dishes - usually middle eastern inspired. Given that the weight adds up, I figured it was about time to enjoy the dish on my own terms.
During my recipe hunt, I was thrilled to stumble upon this recipe by the Shiska in the Kitchen. Just a few tweaks, a bit of patience and then I was able to enjoy this new gem over and over again!
The recipe:
1 large eggplant
3 tbsp olive oil
1 red or yellow bell pepper, seeded and cut into chunks
1/2 onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) fire roasted diced tomatoes
1 cup water
1 tsp cumin
1 tsp salt (or to taste)
1 tsp brown sugar
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper
Paritally peel the eggplant in stripes, keeping strips of skin intact so they run down the sides of the eggplant vertically. I like the idea of leaving more of the skin on because it adds flavor and structure, so I only peeled off a few strips.
Heat 1 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and saute for about 10 minutes.
When the cubes begin to turn golden brown, transfer them to a larger pot. Add 1 tbsp of olive oil to the skillet and saute the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.
Add 1 tbsp of olive oil to the skillet and add the bell pepper chunks and onion. Let them saute for about 3 minutes. Add the minced garlic and continue to cook for 2 more minutes, until the garlic is fragrant.
Transfer peppers and garlic to the large pot.
Add in the diced tomatoes, water, cumin, salt, sugar, paprika, crushed red pepper flakes and black pepper and bring all ingredients to a boil.
Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced. Remove from heat.
Serve over quinoa or enjoy by itself!
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