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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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From Rick Rodgers Celebrations 101. This vegetable stew goes cajun with some bayou-style seasoning. Ingredients:
2 medium globe eggplants, cut into 1-inch pieces |
1 teaspoon salt (plus more for seasoning) |
6 tablespoons extra virgin olive oil, divided |
1 large onion, chopped |
1 medium celery rib, with leaves chopped |
2 scallions, chopped (white and green part) |
1 small green bell pepper, chopped |
2 garlic cloves, minced |
1 tablespoon cajun seasoning (use salt-free) |
1 (28 ounce) can diced tomatoes in tomato puree |
2 medium zucchini, cut in half lengthwise, then crosswise into 1/2-inch lengths |
Directions:
1. Toss the eggplant and salt in a colander; let drain in a sink for 30-60 minutes; rinse well with cold water; pat the eggplant dry with paper towels.
2. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat.
3. Add in the onion, celery, scallions, bell pepper, and garlic; cover.
4. Cook, stirring occasionally, until the vegetables are tender (about 12 minutes).
5. Sprinkle with the cajun seasoning and stir well; stir in the tomatoes with their juices and bring to a boil.
6. Decrease the heat to low; simmer, uncovered, stirring often, until the sauce has reduced slightly (about 25 minutes); keep the sauce warm.
7. Position racks in the center and top third of the oven; preheat to 425°; lightly oil 2 baking sheets.
8. Toss the eggplant with 2 tablespoons oil on one oiled baking sheet and spread in a single layer.
9. Toss the zucchini with 2 tablespoons oil on the other baking sheet and spread in a single layer.
10. Bake the eggplant and zucchini, stirring occasionally, for 45 minutes, until lightly browned and tender.
11. Add to the tomato sauce and bring to a simmer; cook 5 minutes.
12. Season with salt to taste; transfer to a serving dish and serve hot.
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