1/2 cup olive oil
Cut unpeeled eggplant into 3/4 inch cubes and add to the vegetables, stirring well so that eggplant absorbs oil. Then add the remaining ingredients.
1 large onion, chopped
1 green pepper, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1-1/2 teaspoons ginger
2 bay leaves, discarded after simmering
1 medium eggplant
1 can (#303) tomatoes
1 tablespoon brown sugar
Heat olive oil. In it simmer the onion, green pepper, spices and herbs until the onion is clear.
Bake in a 2 quart casserole for one hour at 325. Keep in a warm oven for as much as an hour to allow flavors to blend. Just before serving, stir just enough to turn vegetables over. This turns their shiny side out and adds to their appearance.
This was great. I cooked a bit longer on top of the stove, and added shrimp when adding tomatoes and brown sugar. Served over rice. Will make this again. Thanks!
Jen , Scarborough ME
Delicious! I used a red pepper instead of green since I find green ones too bitter. Is it better if you leave it covered or uncovered while baking?
Goosh, New york
My sister Elizabeth cooked and shared this recipe with me 39years ago in her apartment on Castro Street SanFrancisco! It's been a favorite ever since. She served it over couscous and added plain yogurt on top. She also included 1/2 tsp of coriander. Since I moved a few years back I haven't yet found my recipes and was delighted to find this! Many thanks.
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