Skillet Eggplant Stew

(2 votes)

3 tablespoons olive oil
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

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.


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.

Serves: 4


Comments:

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


Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.