I mentioned here that our most pleasant garden surprise this year was the eggplant. Absolutely every recipe I tried with it was scrumptious.
Who knew we even liked eggplant?
If you aren't sure you even like vegetables, you might want to give this one a taste. Yowzer, it's good.
2 1/2 c. diced eggplant (leave the peels on)
3/4 c. thinly sliced onion
2 cloves garlic, minced
2 T. olive oil
3 green peppers, cored and thinly sliced
(recipe called for 3 c. zucchini, thinly sliced, but I didn't have any so omitted)
2 c. tomatoes, coarsely chopped
2 t. fresh basil, chopped
salt, pepper to taste
plain yogurt (optional)
Put eggplant in colander (in sink) and salt lightly. Leave for 30 minutes to drain.
Meanwhile, in large, deep-ish non-stick skillet (one that has a lid), over medium heat, saute onion and garlic in olive oil until golden. Add peppers, zucchini if you're using it (I didn't), and tomatoes. Add drained eggplant and basil and simmer, covered, over low heat for 45 minutes. Uncover and cook 15 minutes more to reduce liquid. Add salt & pepper to taste; serve warm or cold with a dollop of plain yogurt, if desired.
The recipe claims this serves eight, but it really serves two. Insert smiley face here.