EGGPLANT AND ZUCCHINI STEW
sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce.
Makes 8 cups
2 T. margarine
1 med. onion, peeled and diced into large pieces (3/4 inch square)
1 lg. eggplant, diced into 1/2-3/4 inch cubes (not any larger, otherwise they won’t cook through in the allotted time)
2 lg. zucchini, cut in half from tip to tip, then crosswise into 1/4 inch thick slices
2 T. Balsamic vinegar
2, 15 oz. cans stewed tomatoes with liquid
6 oz. can tomato paste mixed in bowl with 2 cans water
salt and pepper to taste
2 t. garlic powder
2 t. onion powder
2 t. dried tarragon
2 t. dried basil
1/4 t. ground allspice
In large skillet, over high heat, melt margarine. Add onion and eggplant, salt and pepper to taste, then sauté till eggplant becomes soft in the middles, stirring frequently.
Add zucchini and Balsamic vinegar and sauté for 5-7 minutes longer.
Add stewed tomatoes, cutting them into smaller pieces if they didn’t come that way already.
Add tomato paste and water, herbs and spice, and stir till thoroughly mixed. Adjust for salt and pepper.
Cook, uncovered, over medium-low heat till zucchini is tender crisp and still bright green with tender middles. Remove from heat and serve.
Notes: Serve alone in soup bowls or over mashed potatoes, pasta or rice, or spooned into hard-crusted Italian sub rolls as a sandwich.
Using stewed rather than plain tomatoes gives this eggplant dish a Caponata flavor.
Variations: Add sautéed green pepper and/or large diced sweet red roasted pepper. Olives and/or capers add a special touch, but basic is the way we typically enjoy this dish.