Eggplant Creole

Submitted by GG 38966

"Interesting use of Eggplant"

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• 1 medium onion (diced)
• 1⁄2 bell pepper (chopped)
• 2 celery ribs (chopped)
• 2 garlic cloves (minced)
• 1 lb eggplant (diced into 1/2 inch cubes)
• 15 ounces tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 teaspoons parsley (minced)
• 1 teaspoon thyme
• 1 teaspoon hot sauce (more or less to taste)
• 1⁄8 teaspoon rep pepper
• 1⁄8 teaspoon white pepper
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon pepper (more or less to taste)
• 1⁄2 teaspoon powdered nori
• 1⁄4 teaspoon salt (more or less to taste)

directions

1. Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
2. Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

Reviews

[fhkingsley]

This recipe was fabulous! The only thing I did differently is I used a red bell pepper instead of a green one as that is what I had.

 

[Bergy]

Lovely recipe - I put everything in the pan except the broth. sauteed for 10 minutes over medium heat, added broth, covered the pan and let it simmer for 30 minutes - perfect. We loved it. I had a half Zucchini so I added that as well. Added extra hot sauce. Thanks for a lovely addition to dinner.