Sunday, June 12, 2011


Creole Eggplant Ragout

2 tablespoons olive oil

3 medium unpeeled and coarsely chopped eggplant

2 stalks, chopped celery...

1 medium diced yellow onion

4 seeded, diced green or red bell pepper

3 cloves minced garlic

1 can crushed or stewed tomatoes,

(28 ounces)14 ounces crushed or stewed tomatoes

1/3 cup water

1 tablespoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

1/2 teaspoon salt

tabasco sauce - to taste

1/4 cup chopped parsley

1 lemon, (squeezed and quartered, rind added to pot)

Heat oil over medium heat in large saucepan. Add eggplant, celery, onion, bell pepper, and garlic; sauté until vegetables are tender, about 8 to 10 minutes. Stir in tomatoes, water, and dried seasonings; cook over medium-low heat for 20 minutes, stirring occasionally. Stir in hot sauce and parsley; let stand about 5 minutes.

Serve with Basmati rice, greens, or brown rice.

**Cooks note: I added 4 boneless chicken breasts at the end cooked & cubed

****Trying to use up all the goodies my Mom is growing in her garden**

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