Eggplant And Tomato Stew In The Crock Pot Food

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Steps:

• Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• Chop the onion roughly.
• Mince the garlic.
• Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
• Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
• Salt and pepper to taste.
• Serve over rice / pasta / cous cous / even toast would be yummy.
• The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

MY GREAT GRANDMOTHER'S SIMPLE EGGPLANT RECIPE WITH TOMATOES

Steps:

• If using fresh tomatoes, blanch first for one minute in boiling water. Cut one end with an x and peel.
• Chop tomatoes. Set aside. If they are too watery, you may discard some of the liquid. My tomatoes were very meaty, so I used everything.
• If using canned tomatoes, chop roughly. Use all the juice from the can.
• Heat olive oil in a large pot.
• If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
• Add the rest of the ingredients.
• Cook on very low for three hours, until all the eggplant is very soft.
• TO MAKE SOUP (which is an option)
• Put 3/4 into a vitamix or use an immersion blender. You can blend all of it if you desire. Serve with fresh herbs and pecorino romano.

EGGPLANT AND TOMATO STEW IN THE CROCK POT

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on low heat for 8-9 hours.
• Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

OLD FASHIONED BEEF STEW WITH EGGPLANT

Steps:

• Preheat the oven top 325 F.
• Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
• Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
• Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
• In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
• Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
• Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
• Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.

PORK POT ROAST WITH EGGPLANT (AUBERGINE)

Steps:

• Trim fat from pork and brown on all sides in a dutch oven.
• Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
• Skim any fat and serve with your favorite pasta.

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Steps:

• Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
• Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
• Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.

EGGPLANT STEW

Steps:

• Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
• Cook on Low until eggplant is tender, about 8 hours.

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)

Steps:

• Wash the eggplant, then top and tail.
• Don't bother to peel, just cut into 1 inch thick segments.
• In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
• Place in crock pot.
• Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
• Cover and cook on low heat for 8-10 hours.
• If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
• Sprinkle minced parsley over.
• If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

EGGPLANT AND TOMATO STEW

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.

MOROCCAN-SPICED EGGPLANT AND TOMATO STEW

Steps:

• Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
• Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
• In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
• Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
• Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
• Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
• Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
• Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
• Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
• Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.