East-West Eggplant Stew

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East-West Eggplant Stew

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup finely chopped onion

3 large garlic cloves -- (3 to 5) minced

1 tablespoon ground cumin

1/2 teaspoon ground turmeric

1 1/2 pounds Japanese eggplant, or 1 medium-sized

regular eggplant -- cut into 1-inch cubes

2 Roma (plum) tomatoes -- unpeeled, seeded, and coarsely

chopped

1 large green bell pepper -- coarsely chopped

1 can tomato sauce -- (16-ounce)

2 tablespoons chopped fresh basil -- or 2 teaspoons dried

1 teaspoon tamarind concentrate

2 teaspoons sugar

Salt -- to taste

Chopped cilantro for garnish

 

It's my aunt who said that every vegetarian cook should have a good eggplant

stew recipe in her repertoire. Eggplant tends to soak up oil, which presents a

challenge: how to create a tasty dish that is low in fat. One possibility is

this spectacular stew, which derives its flavor mostly from herbs and spices. It

combines elements of a ratatouille, caponata, and Indian eggplant stew all in

one. East-West Eggplant Stew has a rich hearty taste and is simple to prepare.

 

1. In hot oil in a large saucepan, saute onion until it is richly browned, 8 to

10 minutes. Add garlic, cumin, and turmeric and stir until evenly distributed in

the oil. Add eggplant, tomatoes, green pepper, and tomato sauce. Bring to a

boil. Lower heat and simmer, covered, 20 to 30 minutes, or until eggplants are

almost tender. During this period, uncover occasionally and stir; add a little

water if the mixture sticks to the bottom.

 

2. Add basil, tamarind, sugar, and salt. Simmer, covered, another 10 minutes.

Let stand a few minutes before serving to help develop flavor. Serve garnished

with cilantro.

 

Yield: 4 entree or 6 side-dish servings

 

SERVING SUGGESTIONS: This is especially good with Saffron-Baked Quinoa (page

172) or plain brown rice, and steamed Brussels sprouts. Plum Kuchen (page 254)

is a terrific dessert to follow. Serve with warm chapatis for a light lunch, or

stuff (after draining) in pita pockets along with shredded cabbage and cucumber

slices.

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

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Per Serving (excluding unknown items): 120 Calories; 7g Fat (51.6% calories from

fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 375mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0