Saute with Eggplant

by Editorial Staff

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.

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