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Eggplant And Tomatoes With Tarragon

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Ingredients
  Egg plant 1 Medium, peeled, cubed
  Oil 75 Milliliter (5 Tablespoon)
  Garlic 1 Clove (5 gm), finely sliced
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Hot red pepper 1 Small
  Onions 3 Medium, sliced
  Canned tomatoes 3 Large
  Sugar 1 Teaspoon (5 Milliliter)
  Vinegar 15 Milliliter (1 Tablespoon)
  Fresh tarragon 2 Teaspoon, chopped (10 Milliliter)
Directions

–  In a saucepan filled with lightly salted boiling water, cook eggplant for 5 minutes, then drain.
–  In a skillet, heat oil. Add garlic, salt and hot red pepper, then stir in the onion and cook until slightly golden. Add eggplant, tomatoes, and sugar and bring to a boil.
–  Pour vinegar over mixture. Cover and cook over very low heat for 1 hour, stirring every 10 minutes. Adjust seasoning. Let stand to cool, then refrigerate.
–  Sprinkle with tarragon, and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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