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Eggplant Onion and Tomato Stew
From Farm Where Life is Good
<p>The origin of this is at the Beirut Restaurant in St Paul. You must go, and you must order Veggie #4. Combo platter with eggplant stew and falafel. I am forever trying to reverse engineer the eggplant stew. This is my latest.</p>Source: Adapted by my brain and palate from a paleo website (Entered by Lara Rasmussen Anderson)
Serves: 1-2
Ingredients
1 medium
eggplant (2 Asian-style; unpeeled and diced)
6
paste/saladette tomatoes (sliced)
1
onion, sliced
1 tsp
cumin powder
1 pinch
cayenne pepper (optional)
1 tsp
sea salt
1/4 tsp
black pepper
1/2 cup
water
Step by Step Instructions
- In a large saucepan or skillet, add cumin, sea salt, cayenne (optional) and black pepper and water and stir well.
- Add the vegetables; bring to a boil.
- Reduce heat to simmer. Cover and cook for 20 – 25 minutes or until the eggplant are tender.
- Serve plain or over quinoa, rice or your favorite grain.