Spicy Eggplant Stew

February 7, 2019

In the Marley Kitchen...


Spicy Eggplant Stew


olive oil - 1/4 cup
2 cloves garlic, minced
2 Japanese or regular eggplants cut into large chunks
1 large yellow onion - roughly chopped

1 red bell pepper, chopped
1 medium chili pepper, or a few small Thai chilis, cut lengthwise
8-10 big leaves fresh basil 
1/4 cup olives 
ripe fresh tomatoes or canned tomatoes- 1 1/2 cups, roughly chopped
2 tablespoons tomato paste 

1 tablespoon red wine vinegar

1 teaspoon sugar
1 teaspoon salt

Heat the olive oil in a large pan over med high heat, then add minced garlic and chilis. Fry for 30 seconds.
Then add the eggplant, bell pepper and onion. Sauté for 7-8 minutes stirring occasionally.
Add the rest of the ingredients, Stir well.
Reduce the heat to med low, cover with the lid, and cook on for 20 minutes.



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