Sweet & Sour Eggplant (Aubergine) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A nice vegetrian side dish, or lunch or dinner entree. Ingredients:
2 large eggplants |
6 tablespoons olive oil |
4 garlic cloves, crushed |
1 onion, cut into eight |
4 large tomatoes, seeded and chopped |
3 tablespoons chopped mint |
2/3 cup vegetable stock |
4 teaspoons brown sugar |
2 tablespoons red wine vinegar |
1 teaspoon chili flakes |
salt and pepper |
fresh mint sprig, to garnish |
Directions:
1. Cut the eggplants into cubes.
2. Put them in a colander, sprinkle with salt, and let stand for 30 minutes.
3. Rinse thoroughly under cold running water and drain well.
4. Pat thoroughly dry with absorbent paper towels.
5. Heat the oil in a large skillet and sauté the eggplant cubes, stirring constantly, for about 1-2 minutes.
6. Stir in the garlic and onion and cook further 2-3 minutes.
7. Stir in the tomatoes, mint, and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender.
8. Stir in the brown sugar, red wine vinegar, and chile flakes; season with salt and pepper to taste, and cook for 2-3 minutes.
9. Garnish the eggplant with fresh mint sprigs and serve.
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