Wednesday, November 9, 2011

Roasted Tomato Egglant

One of my favorite eggplant dishes, is the Tomato Roasted Eggplant. It's a really easy dish to make and is perfect for as a "make-ahead" dish.

Time to prepare: 1.5 hours (including prep time)
Ingredients:

  • 2 eggplants
  • 2 cans of diced tomato
  • 2 tbls ketchup
  • 1 onion
  • 1 green pepper
  • 3 cloves of garlic
  • 1 tbls olive oil
  • Salt & Pepper

Directions:

  • Pre-heat over at 350 degrees. Wash the eggplants and poke them with a fork all around. As I have learned the hard way, if you do not poke the eggplants, it might explode in the oven. 
  • Roast the eggplants on a cooking sheet for 45 min.
  • Take the roasted eggplants, and take off the skin and chop into cubes.
  • In a food processor combine: 1 onion, 1 green pepper, and the eggplant
  • In a deep pot, heat the olive oil. Add the mixture from the food processor. Add the 2 cans of diced tomatoes.
  • Stir, all of the ingredients in the pot. After about 10 minutes, add ketchup, salt and pepper, dill. For additional spice, add some red chili sauce (1 tsp)
  • Cook for about 40 minutes on medium temperature. Stir occasionally. Let it cool down, prior to serving

No comments:

Post a Comment