Eggplant Potato Tomato Stew Recipe By Tasty

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EGGPLANT AND TOMATO STEW



Eggplant and Tomato Stew image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

4 eggplants, trimmed but whole
Olive oil, for sauteing
1 Spanish onion, chopped
4 cloves garlic, chopped
2 round, ripe tomatoes, chopped
1 teaspoon hot pepper sauce
1 tablespoon ketchup
1 tablespoon parsley, chopped
Serving suggestion: lavash crackers.

Steps:

  • Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
  • Remove all the meat from the eggplant.
  • In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
  • Pulse until it becomes creamy.
  • Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

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