Vegan from Vegetarian and Vegetable Cooking: The definitive encyclopedia of healthy vegetarian food, Christine Ingram
serves 4
2 medium eggplants, halved lengthwise salt 1/4 cup olive oil 2 large onions, sliced thinly 2 garlic cloves, crushed 1 green bell pepper, seeded and sliced 1 can (14 oz) tomatoes, chopped 3 Tbs. sugar 1 tsp. ground coriander freshly ground black pepper 2 Tbl chopped fresh cilantro or parsley
Gently fry the eggplants, cut side down, in the oil for 5 minutes, then drain and place in a shallow oven- proof dish. In the same pan gently fry the onions, garlic, and green pepper, adding extra oil if necessary. Cook for about 10 minutes, until the vegetables have softened. Add the tomatoes, sugar, ground coriander and seasoning and cook for about 5 minutes, until the mixture is reduced. Stir in the cilantro or parsley. Spoon this mixture on top of the eggplants. Preheat the oven to 375 F, cover and bake for 30-35 minutes. When cooked, cool, then chill. Serve cold, with crusty bread.
Tip: Before cooking, slash the eggplant flesh a few times, sprinkle with salt and place in a colander for about half an hour. Rinse and pat dry. - Updated: January 16, 2007
