Moroccan Grilled Eggplant With Tomato Sauce

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE SAUCE.
  • Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
  • Add tomatoes, wine or stock, and tomato paste and bring to a boil.
  • Cover, reduce heat to a simmer and cook for 20 minutes.
  • Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
  • Simmer uncovered for 15 minutes, stirring occasionally until thick.
  • Remove form heat and add 1/4 c cilantro.
  • TO MAKE DISH.
  • Preheat oven to 350 degrees.
  • Grease bar-be-que and preheat.
  • Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
  • Grill eggplant on both sides until golden brown and soft or fry in frying pan.
  • Oil a 12 cup baking dish.
  • Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
  • Overlap tomato slices on top and sprinkle with pine nuts.
  • Bake for 30 minutes until nuts are golden.
  • Let rest for a few minutes, sprinkle with cilantro, and serve.
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