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RECIPE 52
Eggplant Mushroom Ragout
GRANNY SAYS: Plum tomatoes
provide the best results in this recipe. They have a pretty color, and give a good texture to the sauce. And
always — remember to remove the bay leaves before you serve any dish
that uses them.
| 2 one-lb. eggplants |
1/8 cup olive oil |
| 1 clove garlic, minced |
1/2 large onion, chopped |
| 1 tsp. serrano chili, chopped |
1/2 tsp. paprika |
| 1 bay leaf |
1/4 tsp. cumin |
| Dash of ground cloves |
1/2 lb. mushrooms, halved |
| 2-1/2 cups cooked tomatoes |
2 tbsp. chopped parsley |
| Salt and pepper to taste |
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- Pierce eggplants, rub with oil and bake in 450 degree oven for
about 1 hour.
- Cool, remove any visible seeds, peel, and chop.
- Warm the remaining oil over medium heat.
- Add garlic, onion, chili, mushrooms, and spices.
- Cook about 8 minutes, stirring occasionally.
- Mix in eggplant, and drained, crushed tomatoes and simmer for
about 20 minutes.
- Remove bay leaf, add salt and pepper to taste, sprinkle with
parsley and serve. (Serves 4.)
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