Skillet Eggplant Stew
3 tablespoons olive oil
1. In nonstick 12-inch skillet (2 inches deep) or nonstick 5-quart saucepot over medium heat, in 1 tablespoon hot olive oil, cook onion 10 minutes, or until golden, stirring occasionally.
1 large onion, cut into 3/4-inch pieces
2 medium-size eggplants (about 1 pound each), cut into 2-inch pieces
1/2 cup pimiento-stuffed olives
2 tablespoons dark brown sugar
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1 9-ounce package fresh mozzarella cheese balls, drained and each cut in half
1 large tomato (about 8 ounces), cut into 3/4-inch pieces
1/4 cup loosely packed basil leaves, coarsely chopped
2. Increase heat to medium-high. Add 2 more tablespoons olive oil and eggplant to onion in skillet. Cook vegetables about 10 minutes longer until eggplant is browned. Stir in olives, sugar, vinegar, salt, and 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes longer until eggplant is tender.
3. Remove skillet from heat; stir in cheese, tomato, and basil. Makes 4 main-dish servings.
I first served this as a vegetarian option at a dinner party but I could have made more since it went better than the meat dish! The balsamic vinegar and brown sugar add nice flavour.
Janine, Ottawa, ON
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