Eggplants. I promised a couple of days back about writing something about these lovely, colorful--often not given due importance--veggies. I bought a couple from the farmers market about three weeks ago. They are still good and fresh when I cooked them tonight. Of course we all had a bit to drink too much so much of it is still left.
Anyway, this recipe is an adaptation of Rachel Ray. She suggested making a pasta sauce for this one. But while making it I realized that it did not have to be so. This one could very well substitute any veggie dish that I was planning on making.
All it has is some tomatoes, eggplants and Garlic...has an it Italian look. Granted. But did you know that in Turkey, eggplant is an important veggie and part of almost all stages of a lunch and dinner? They have an interesting name--Aubergine. Such Mediterranean sounding. I grew up calling it Brinjal :)
Whatever you call it, this recipe is a winner...all the way.
A big eggplant- chopped into chunks
4 medium sized tomatoes- cut into chunks
3-4 cloves of garlic- grated
2-3 tbsf of extra virgin olive oil
Half a cup of water or vegetable stock
salt and black pepper for seasoning
Garnish with chopped green onion or fresh basil
Its really chopping and dropping :)
heat the olive oil in a non-stick skillet. Once the oil is hot, drop the garlic in it and saute for 30 secs or till it gives off the awesome aroma :). Add the eggplant pieces and cover. This ensures cooking the eggplant in steam, which reduces the amount of oil you would need. Continue for 10 minutes. Check and saute every 2 minutes. Once the eggplants are soft and wilted, add the tomatoes and cover. Check and saute for 10-12 minutes till the tomatoes start turning to paste. Season with salt and pepper.
Your veggie dish is done. Garnish with green onion and/or Basil.
However if you prefer to make a sauce, add half a cup water or vegetable stock and heat till a paste is formed. Toss your pasta with this sauce and it is a winner!!
Happy eating and healthy living