Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stewed Eggplant and Tomatoes
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- #5166
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/4 cup butter
1 small sweet onion, chopped
1 eggplant, peeled and cut into 1-inch cubes
4 ripe tomatoes, peeled, seeded and chopped
1 teaspoon fresh oregano
1 teaspoon fresh thyme
salt and pepper, to taste
directions
Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes. Rinse in a colander with cold water and pat dry.
Melt butter in a large saucepan and saute onion until tender. Add eggplant, tomatoes, oregano, thyme and salt and pepper. Cover and simmer over low heat stirring frequently for 45-60 minutes.
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nutrition data
168 calories, 12 grams fat, 15 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 18, 2016
Very good.