Saute with Eggplant

Eggplant sauté is served both hot and cold with any side dish, as well as a separate dish.

Cook: 25 mins

Servings: 4

Ingredients

• Olive oil – 2 tablespoons l.
• Large onion (chopped) – 1 pc.
• Golden raisins – 2 tbsp
• Peanuts – 2 tbsp
• Garlic (chopped) – 2 cloves
• Red pepper (powder) – 1/4 teaspoon.
• Tomato paste – 1/4 cup
• Cocoa powder – 1 teaspoon
• Sugar – 2 tbsp
• Small eggplant (diced) – 1 pc.
• White wine vinegar – 1/3 cup
• Water – 1/3 cup
• Coarse salt

Directions

1. Heat oil in a large cast-iron saucepan over medium-high heat. Pour in onions, raisins, garlic, nuts and red peppers. Cook, stirring occasionally until the onions are golden brown, about 5-7 minutes.
2. Add tomato paste, cocoa powder and 2 tbsp sugar. Cook for 2-3 minutes. Pour in eggplants, vinegar and water.
3. Cover and cook over medium heat, stirring occasionally, until the eggplant is soft and thick, about 7-10 minutes. Salt. Serve warm or chilled.