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Eggplant Sublime

Natural.Foodie's picture
Ingredients
  Eggplants 2 Medium (Unpeeled)
  Corn oil 2 Tablespoon
  Canned tomatoes with juice 32 Ounce (Unsalted, 2 Cans, 16 Ounce Each)
  Water 1 Cup (16 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Ground coriander 1 Teaspoon
  Dried sage 1 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Dried rosemary 1⁄2 Teaspoon, crushed
  Black pepper 1⁄2 Teaspoon, cracked
  Garlic buds 2 Large, pressed
  Lemon 1⁄2 , sliced with peel
  Green bell pepper 1 Large, seeded, thinly sliced
  Onion 1 Large, thinly sliced
  Fructose 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350 degrees.
2) Trim the stems from the eggplants. Cut the eggplants crosswise to 1/4-inch thick slices.

MAKING
3) In a large heavy skillet, heat the corn oil.
4) In hot oil, saute the eggplant slices on both sides until lightly brown. Keep aside.
5) In a large saucepan, add the tomatoes along with their juice.
6) To this, add all the remaining ingredients.
7) Bring this mix to a boil.
8) Then, simmer, uncovered, until the quantity is reduced to half.
9) In the bottom of a casserole, make a layer of the eggplant.
10) With some of the sauce, top this layer.
11) Repeat this for the rest of the ingredients, ending the topmost layer with sauce.
12) With a lid or aluminum foil, cover the casserole.
13) Bake in the preheated oven for 1 hour.

SERVING
14) Serve this with hot steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
6

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