Eggplant And Tomatoes With Tarragon
|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)|
– 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.