Eggplant with Braised Onions - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Eggplant with Braised Onions

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetarian

French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large onions -- whole

4 tablespoons olive oil

2 tablespoons butter

1 eggplant -- 1/2 inch dice

1 green pepper, peeled -- 1/4 inch julienne

1 zucchini, halved lengthwise -- cut in half moons

3 small tomatoes, peeled seeded and chopped

1 large clove garlic -- crushed

1 pinch cinnamon

1 tablespoon fresh basil, shredded or mixed -- herbes de provence

1 teaspoon dry marjoram

A few green olives

Salt and freshly ground pepper

 

Preheat oven to 325 degrees. Peel the onions and brown whole in 1 tablespoon oil

and the butter until golden brown. Remove from the pan and reserve. Dice the

eggplant; slice the green pepper and remove the skins. Cut the zucchini into 1/2

inch half moons. Sauté eggplant separately in the remaining oil and remove to a

shallow baking dish. Then sauté the pepper and zucchini in the same skillet.

Stir in the rest of the ingredients along with the eggplant. Arrange everything

in the oven-proof dish. Place the whole onions on top. Cover and bake for 1 1/2

hours, until the onions are completely cooked. Add more fresh herbs if desired

and serve.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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