RFCJ RECIPE ARCHIVE
Posted by : Sylvie Karour Eggplants, Moroccan Stewed - pareve
1 large eggplant 1 large onion 1 garlic clove (or more if like me you're addicted to it) 2 or 3 tomatoes cooking oil 1/2 teaspoon cumin 1 to 2 teaspoons sweet paprika Pinch oregano 1 to 2 tablespoons olive oil salt and pepper Peel the eggplant and chop it into small pieces. Heat quite a lot of oil in a saucepan and fry the eggplant bits in it until they absorb the oil and go soggy. Turn all the time otherwise they'll stick to the pan, despite the disgusting amount of oil you put in, and burn. When the eggplants are done, put them in a sieve, and with the back of a spoon, squeeze them like mad to get all the excess oil out. Put them aside, get the saucepan and try to wash all the eggplant that got stuck on it. Give up and get a clean one. Chop the onion finely, and fry it in a bit of oil (if a miracle has happened and the eggplant saucepan is not a hideous mess, you can use it, then you won't have to add any oil). While the onion is frying, peel and chop the tomatoes (this stew ends up more a puree or even can be used as a spread, it's pretty yucky with bits of tomato skin). Chop the garlic. Check to see that the onion is not burning, if it's not too bad, add the garlic, cumin and paprika. Fry a couple of minutes stirring all the time. Do not take your eye off the pan for a second - garlic burns very quickly. Transfer the eggplants, fry a bit. Add the tomato, oregano, olive oil, salt and pepper. Let it simmer, adding water to make it like a stew. When it's done, all the vegetables have melted together. I hope I haven't forgotten anything.
