easpoon olive oil.
Place eggplant in a large bowl. Drizzle
First peel your eggplant and slice it into large
n day, peel and slice eggplant; then place slices on plate
edium flame.
Add the eggplant slices to the hot oil
uart of water. Add the eggplant, cover with a plate to
o pop.
Add the eggplant and mix well so the
epper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Heat 1 tbsp oil in a large frying pan and brown ground beef for 4 mins then add onion and cook for 1 min. Add stock, tomatoes, sweet corn, chili and oregano. Season and simmer for 5 mins.
Meanwhile, heat 2 tbsp oil in a separate frying pan and saute pepper and eggplant over high heat for 3-5 mins. Add to ground beef mixture and simmer for 10-15 mins. Season and serve garnished with oregano.
Add all the above ingredients into a large pot and cook until the eggplant is tender and a fork goes through it easily.
You can either add pasta to the stew or serve it over pasta when it is done.
Sprinkle 2 teaspoons salt over eggplant.
Heat oil in a
Cook until tender. Mix in eggplant, tomato paste, and cilantro, and
Cook onions, green peppers and ground beef in oil until meat is browned and vegetables tender.
Cut eggplant into 3/4-inch cubes.
Add eggplant, tomato and spaghetti sauce mix to meat mixture.
Bring to a boil.
Cover.
Simmer 15 minutes or until eggplant is done.
Top with cheese.
Cover and simmer until cheese melts.
What's left over, put in pita bread or flour tortillas and heat.
Peel eggplant and cut lengthwise in 1/2-inch slices.
Sprinkle both sides of each slice lightly with salt (to prevent eggplants from soaking up too much oil while browning).
Set aside.
Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
Cook on Low until eggplant is tender, about 8 hours.
Lay eggplant rounds on a work surface.
oat the outside of the eggplant with 1 teaspoon vegetable oil
Wash the okra and eggplant.
Cut into small pieces and boil until tender.
In a stew pot, brown meat well in a small amount of vegetable oil (including bone) with onions and garlic.
Add cinnamon, salt and pepper.
When ingredients are well brown, add 3 cups of water. Reduce heat and simmer over low heat for 1 hour or until meat can be cut with a fork and broth is reduced.
Cut ham and vegetables in small pieces and fry lightly.
Add water and eggplant.
Add salt to taste; stir.
Cook at low heat for about 20 minutes.