Eggplant Recipe
Ingredients
- olive oil
- 1 onion, diced
- 3 to 6 garlic cloves, minced
- 1 large eggplant (aubergine) or 6 japanese ones, chopped into cubes
- 1 green pepper, chopped
- 2 T good tomato paste
- 1/3 dry red wine or water
- 1 tsp dried basil
- 1 tsp dried oregano leaf
- 2 tsp sugar
- salt
- pepper
- 3 T balsamic vinegar
- 6 ounce jar marinated artichoke hearts, drained
- 12 Kalamata olives, halved
Instructions
Saute onion and garlic in oil. Add eggplant, green onion, tomato paste, basil, oregano, and sugar and cover. Stir once or twice while the eggplant cooks all the way through. Puree half of the cooked eggplant and stir it back into the rest of the chunks. Right before serving, add the balsamic vinegar, artichoke hearts and the sliced olives. Serve with pasta, quinoa, rice or a sturdy bread. and of course, with the rest of the red wine.