This Eggplant Tomato Dish is amazing in every way. It is gluten free, and works for most special diets, including vegetarian and vegan. It can be made mild or spicy. It can be served hot, warm, or at room temperature. Have it for a weekday dinner or as a Shabbat side dish. Serve it plain or jazz it up by adding chickpeas, tofu, eggs and more. Enjoy!
Prep Time: 10 minutes
Cook Time: 45 minutes
salt eggplant: 20 minutes
Total Time: 1 hour, 15 minutes
Yield: 2-4 servings
Ingredients:
- 1 medium eggplant (1 - 1 1/2 lb. or 500 grams), cubed
- 2-3 Tbsp. oil (vegetable or olive)
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 tsp. cumin powder
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- kosher salt and freshly ground black pepper according to taste
- 1 1/2 lb. tomatoes, diced (can use 28 oz can in winter)
Preparation:
1. Place cubed eggplant in a colander. Sprinkle with kosher salt. Let the salted eggplant sit and drain for at least 20 minutes. Wipe dry with paper towels. This process means less oil will be absorbed when sauteing the eggplant.
2. Heat oil in a Dutch oven. Sauté onion over medium heat for about 7 minutes. Stir in garlic and sauté for another minute.
3. Add eggplant and spices. Stir over medium-low heat until the mixture is thoroughly combined and heated through.
4. Add tomatoes with their juice. Cook over high heat stirring until the mixture starts to bubble. Turn the heat down to low, and simmer for 30 minutes until the eggplant is tender.
5. At this point, add any extras you desire (tofu, chickpeas, ...). Cook until heated through.
Serving Suggestions: Can be served hot, warm, or at room temperature.
Variations:
1) For a spicy version: Add 2 Tbsp minced adobo peppers, 2 tsp. schoog, 2 tsp. chili garlic paste, OR hot sauce. Do not use all the above.
2) For a vegan main course: Add 1 can rinsed chickpeas during the last 10 minutes of cooking. Add tofu during the last 5 minutes of cooking.
2. Heat oil in a Dutch oven. Sauté onion over medium heat for about 7 minutes. Stir in garlic and sauté for another minute.
3. Add eggplant and spices. Stir over medium-low heat until the mixture is thoroughly combined and heated through.
4. Add tomatoes with their juice. Cook over high heat stirring until the mixture starts to bubble. Turn the heat down to low, and simmer for 30 minutes until the eggplant is tender.
5. At this point, add any extras you desire (tofu, chickpeas, ...). Cook until heated through.
Serving Suggestions: Can be served hot, warm, or at room temperature.
Variations:
1) For a spicy version: Add 2 Tbsp minced adobo peppers, 2 tsp. schoog, 2 tsp. chili garlic paste, OR hot sauce. Do not use all the above.
2) For a vegan main course: Add 1 can rinsed chickpeas during the last 10 minutes of cooking. Add tofu during the last 5 minutes of cooking.