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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Interesting use of Eggplant Ingredients:
1 medium onion (diced) |
1/2 bell pepper (chopped) |
2 celery ribs (chopped) |
2 garlic cloves (minced) |
1 lb eggplant (diced into 1/2 inch cubes) |
15 ounces tomatoes |
2 tablespoons tomato paste |
1 cup vegetable broth |
2 teaspoons parsley (minced) |
1 teaspoon thyme |
1 teaspoon hot sauce (more or less to taste) |
1/8 teaspoon rep pepper |
1/8 teaspoon white pepper |
1/4 teaspoon celery seed |
1/4 teaspoon pepper (more or less to taste) |
1/2 teaspoon powdered nori |
1/4 teaspoon salt (more or less to taste) |
Directions:
1. Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
2. Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
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