You may also like
Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 1 large eggplant
- 1/2 c. olive oil
- 1/2 c. coarsely chopped onion
- 1/3 c. red wine vinegar
- 1 Tbsp. ground coriander
- 1 tsp. dried thyme
- 3/4 c. water
- 1 bay leaf
- salt and pepper
Method
- Cut eggplant into 1-inch thick slices lengthwise.
- Cut the slices into strips 1-inch wide.
- Cut the strips into 1-inch cubes. These should be about 6 cups.
- Heat the oil in a heavy flameproof casserole and add the eggplant cubes.
- Cook stirring about 2 minutes.
- Add the onion, garlic, red wine vinegar, water, bay leaf, coriander, thyme and salt and pepper to taste.
- Blend well.
- Bring to a simmer.
- Cover the casserole and cook 15 minutes, stirring occasionally.
- Scrape the mixture into a serving bowl and let stand until cool before serving.
