| 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”