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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Friday, September 19, 2008

Eggplant with Tomatoes



Eggplant with Tomatoes

1 large eggplant, sliced
1 large onion, sliced crosswise
1 tomato sliced
1 green pepper, sliced (optional)
1 (8-ounce) can tomato sauce
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon Arabian spices (combination of cinnamon, allspice, black pepper)
1 cup water
Rmove the stem of the eggplant. Peel the eggplant lengthwise in 1 inch strips. Cut the eggplant crosswise or lengthwise in ½ inch slices. Place the eggplant slices in the colander and sprinkle with salt. Leave in the sink to drain for 30 minutes.
Remove the eggplants from the colander, and dry with paper towel. Place in a bowl and drizzle olive oil over them. Arrange them on a baking sheet and place them under the broiler for 7 minutes. Turn the eggplant slices to the other side and broil until lightly browned.
Heat oil in a deep pan and sauté the onion, and add the green pepper, and sliced tomatoes. Add water and simmer for 10 minutes. Arrange the eggplant slices over the vegetables. Pour the tomato sauce over the eggplant. Sprinkle salt and spices. Bring to boil; reduce heat and leave to simmer for 20 minutes. Check if it needs more water or salt.
Serve it with plain white rice or Bulgur pilaf