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**
