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Member's Recipe:

Eggplant Tomato Stew with Basmati Rice

Eggplant Tomato Stew with Basmati Rice
Member's Recipe

Method

  • Chop the eggplants into medium sized cubes and sauté in a pan with some olive oil for a few minutes, until they soften slightly.
  • When ready, remove with a slotted spoon and let them drain from excess oil on paper towels.
  • Place a deep nonstick pan over heat. Add the olive oil and sauté the onion and garlic until they soften.
  • Add the tomato juice, 2 glasses of water, bouillon cube, parsley, salt and pepper.
  • Cover with lid and bring to a boil.
  • Add the eggplants and lower heat to half. Simmer without lid until the liquid is soaked up and the sauce thickens and caramelizes (about 15 minutes). Stir gently while cooking.
  • About 2-3 minutes before it is done, add the bologna and stir. Remove from heat.
  • Prepare the basmati rice according to the instructions on the package.
  • Serve rice and top with eggplant tomato stew on top. Bon appetite!!
  • (If you want a spicier dish, you can substitute the bologna with a country sausage. You just need to saute it in the beginning along with the onions and add it to the pan earlier so it can cook along with the eggplants.)
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