| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | June 1995 | 1 | servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 1 | Unpeeled eggplant; cut into 3/4-inch | |
| ; cubes (1-pound) | ||
| 2 | Onions; halved, thinly | |
| ; sliced | ||
| 5 | Garlic cloves; minced | |
| 2 | Red bell peppers; cored, cut into | |
| ; 1/2-inch strips | ||
| 3/4 | ts | Ground turmeric |
| 1 1/2 | c | Diced canned tomatoes with juices |
| 1 | Pinches sugar | |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Chopped fresh cilantro |
INSTRUCTIONS
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and saute until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and saute until onions are tender and golden, about 6 minutes. Add bell peppers and 3/4 teaspoon turmeric to skillet and saute until peppers are almost tender, about 6 minutes. Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro. 6 Appetizer or side dish servings. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 662 Calories (kcal); 55g Total Fat; (71% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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