Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 4 cups eggplant, chopped 1/2 onion, chopped 2 cloves garlic, chopped 3 cups very small plum tomatoes 1/4 cup fresh oregano, divided 1 teaspoon dried thyme 1 teaspoon dried basil DIRECTIONS Heat olive oil in a lidded pan over medium-high heat. Add eggplant and stir to coat completely with oil. Add onion and stir to mix well. Cover and cook veggies for 5 minutes, until eggplant begins to soften and onion become translucent. Uncover and stir in garlic, tomatoes and 2 Tablespoons of oregano. Cover again and cook over medium heat until tomatoes have burst and stew is juicy. Add dried herbs and taste for salt and pepper. Turn heat to low, cover and simmer for additional 10 minutes. Stir in remaining fresh oregano and serve. Can be served hot or at room temperature. It is great with a crusty chunk of bread to absorb the juices or try it over rice or pasta for a more substantial meal. Copyright © 2009 Stefanie Samara Hamblen |
