Tomato and Chinese Eggplant Stew over Rice

Jihan made this wonderfully simple, yet bold and delicious tomato and Chinese eggplant stew. Actually, she made two wonderful dishes yesterday, this stew and Lebanese red lentil soup. That'll be in a separate post.

Here's how simple it is:

• 3-4 Tbsp extra virgin olive oil
• 3-5 cloves garlic, thinly sliced
• 1 medium onion, diced
• 1-2 red Thai finger chillies, chopped
• 1 Chinese eggplant, diced
• 2 bay leaves
• 1 28oz can tomatoes, with juice, diced (we used President's Choice Organics)
• 2-3 sprigs of fresh basil (tear off whole leaves, rather than chopping the basil)
• salt to taste

1. In a pan or medium pot, saute garlic, onion, chillies, Chinese eggplant, and bay leaves in extra virgin olive oil on medium-high heat until onions are translucent.
2. Add diced tomatoes, with juice, and bring to boil.
3. Add fresh basil and salt and cook on medium heat until eggplant is tender.

Serve over a bed of rice (we used brown basmati rice). Delicious!

Serves 2 if used in a single course meal, or up to 4 if served alongside appetizers or another course. As usual, we simply pigged out and ate the whole thing in one sitting.

Comments

[vegan cowgirl]

Looks really yummy! I will be waiting for the lentil soup recipe.

[Abram Bergen]

Sorry, Lyndsay, we had fully intended to post the red lentil soup recipe before going on a short vacation, but forgot. We did lots of cooking on vacation, too, so the said lentil soup recipe shall be posted first, followed by the wicked culinary adventures we had while on vacation. Oh, you'll drool over the pictures to be posted shortly... Crap, now I'm drooling just remembering.