Curried Recipe Recipe For Eggplant Recipe For Zucchini

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EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW



Eggplant, Zucchini and Sweet Red Pepper Stew image

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

CURRIED EGGPLANT



Curried Eggplant image

Categories     Onion     Side     Sauté     Cashew     Eggplant     Jalapeño     Cilantro     Seed     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 side-dish or 4 main-course servings

Number Of Ingredients 16

3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeño chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews (1 1/4 oz), chopped
Accompaniment: steamed basmati or jasmine rice

Steps:

  • Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
  • While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
  • Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
  • Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
  • Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

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