Sauteed Eggplant With Tomato And Onion Topping Food

SAUTéED EGGPLANT WITH TOMATOES AND ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.
• Add the bell pepper, garlic and tomato. Sprinkle with salt and pepper to taste.
• Sauté for about 7-10 minutes, stirring often, until eggplant is tender.

SAUTéED EGGPLANT

Steps:

• Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
• Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
• Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
• Stewed Eggplant with Tomatoes (France)
• This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
• Crunchy Eggplant
• In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
• Basic Sautéed Eggplant, Indian Style
• In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
• Eggplant with Peppers and Yogurt (Middle East)
• In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
• Eggplant with Pine Nuts (Italy)
• Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.

SAUTEED EGGPLANT WITH TOMATO AND ONION TOPPING

Steps:

• Cut eggplant into ½ inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes. While eggplant is draining, cook the onion in 1 tablespoon olive oil over moderate heat, stirring until golden. Stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated. Stir in the Parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm. Brush salt from surfaces of eggplant, rinse quickly and pat dry. In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender. Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese.

EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES

Steps:

• Preheat broiler or heat the grill to medium.
• With a fork, prick the eggplants 4 or 5 times, rather deeply.
• Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
• Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
• Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
• Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
• Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
• Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
• Cook until thick, stirring often, about 7 minutes.
• Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
• Serve, hot or warm, in a shallow bowl, with garnishes, as desired.

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR

Steps:

• Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
• Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
• Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
• Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
• Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.