I learned to cook eggplant with my Mom. She made it so good! But as I learned to cook I altered the recipe a little and always look for ways to improve it.
Eggplant is considered to be a fruit and not a vegetable. It can be cooked in different ways, i.e. in sauce, in lasagna, as meatballs, with eggs, over rice, with cheese, etc.
This recipe for Eggplant in Sauce
3 tablespoons olive oil
2 tablespoons onions (chopped)
½ red pepper (chopped)
½ green pepper (chopped)
1 jalapeno pepper (chopped)
1 teaspoon small capers
2 tablespoons tomato paste
½ bunch parsley (chopped)
1 cube of Maggi chicken flavor bouillon
1-2 cups of water
- Peel the eggplant and cut into small pieces. Salt and scrub eggplant with the salt. Set aside for a few minutes. (This is done to get a little of the seed out and also to take some of the bitterness off.)
- Rinse with clear water to remove the salt; Drain well. Set aside.
- In a skillet, bring to a medium heat the olive oil. Add all the other ingredients except the water.
- Add the eggplant. Sauté. Add 1 cup of water.
- Reduce heat to low and simmer.
- Add more water as needed.
- Cook eggplant until completely minced, or if you prefer, you might leave some pieces whole, as seen in the photo.
- Serve over white rice
- You can use this same recipe to make lasagna. Instead of ground beef place it between the lasagna noodles as if using ground beef.
- Also if you let the pieces cooked until minced, you can use it as dressing on Italian bread when making sandwiches instead of mayonnaise.
Yields 4 servings