EGGPLANT IN SPICY TOMATO SAUCE

By milly1362

Ingredients

• 4 small, firm, fresh eggplant, washed but not peeled (each about 8 ounces)
• 3 tablespoons extra-virgin olive oil
• Fine sea salt
• 2 onions, peeled, halved, and thinly sliced
• 2 tablespoons thin slivers fresh ginger
• 6 plump garlic cloves, peeled, halved, green germ removed
• 1 small fresh chile pepper, minced, or 1 teaspoon ground dried chile
• 1 tablespoon ground cumin
• 1 1/2 cups tomato sauce
• 2 cups chicken stock

Details

Servings 8

Preparation

Step 1

1) Preheat the oven to 425 degrees F.

2) Halve the eggplants lengthwise. Brush the flesh lightly with 1 tablespoon of the oil and season with salt. Place the eggplant halves cut side down on a baking sheet. Place on a rack in the center of the oven and bake until soft and golden, about 30 minutes.

3) While the eggplant cooks, prepare the sauce: In a large deep frying pan, combine the onion, the remaining 2 tablespoons oil, and about 1/2 teaspoon fine sea salt. Toss to thoroughly coat the onions with the oil and cook, covered, over low heat until soft and translucent, about 5 minutes. Add the ginger, garlic, chile, and cumin and toss again to evenly coat the onions with the spices. Add the tomato sauce and chicken stock and simmer, covered, for about 5 minutes. Add the roasted eggplant halves, burying them in the sauce. Cook until the eggplant is very tender and has absorbed the sauce, about 20 minutes more.