Classic, healthy and updated with small amounts of canola oil.
- 2 Tbsp canola oil 30 mL
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium eggplant, large-diced
- 1 red pepper, chopped coarsely
- 3 cups tomatoes, chopped 750 mL
- 2 small zucchini, halved and sliced
- 1 tsp ground thyme 5 mL
- 2 Tbsp tomato paste 30 mL
- 1 tsp ground oregano 5 mL
- 1 tsp dried basil 5 mL
- 1 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
- 1. In large skillet, heat canola oil over moderate heat.
- 2. Add onion and garlic, sauté until tender, about 3 minutes. Add eggplant, red pepper, tomatoes and zucchini; sauté about 3 more minutes. Stir in thyme, tomato paste, oregano, basil, sugar and salt. Simmer until vegetables are tender-crisp, about 15 minutes. Serve with crusty whole grain breads or over choice of whole wheat pasta or rice.
1 cup (250 mL)
|Gras saturés||0 g|
Eggplant in Spicy Garlic Sauce
Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavour to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.
Eggplant with Apples, Fennel and Cumin
While pork and apples may seem like a steadfast couple, eggplant does a mean tango here, tapping pork out of the picture and weaving in exciting flavors with fennel, cumin and coriander. The spices breathe assertive aromas into the canola oil and add a vibrancy that will appeal to any palate you aim to please.
Moroccan Eggplant with Tomatoes
Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the sweating technique, which means to sauté the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavor really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked. To serve this Moroccan dish as a vegetarian main course, ladle over cooked couscous or rice pilaf and sprinkle with a little feta cheese. Or, serve it as an accompaniment to grilled lamb or lamb chops.