Eggplant Stew with Tomatoes, Mint and Cinnamon

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Eggplant Stew with Tomatoes, Mint and Cinnamon

 

Recipe By : Natural Health, September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern fare Stews

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra-virgin olive oil

1 medium onion -- chopped

4 medium eggplants -- cut into 3/4 " cubes

Salt

2 medium garlic cloves -- minced

1 teaspoon dried mint, crumbled between fingers

1/4 teaspoon ground cinnamon

1 14.5 oz. can diced tomatoes

2 tablespoons fresh parsley leaves -- minced

 

Heat oil in large Dutch oven or other wide, heavy pot. Add onion and

sauté over medium heat until golden, about 5 minutes. Stir in eggplant

and salt to taste, raise heat to medium-high, and cook, stirring

occasionally, until eggplant has softened and browned, about 10 minutes.

 

Stir in garlic, mint and cinnamon and cook until fragrant, about 1

minute. Stir in tomatoes and ½ cup water. Reduce heat, cover, and

simmer until flavors meld, about 5 minutes. Stir in parsley and adjust

seasonings. Serve immediately.

 

Per Serving: 236 calories, 6 g protein, 11 g fat, 34 g carbohydrates,

13 g fiber, 542 mg sodium, 10% vitamin A, 42% vitamin C, 8% calcium.

 

MCFormatted by Natallie <earthspectrums

 

 

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NOTES : This hearty stew is perfumed with cinnamon and dried mint.

Serve it with pita breads or rice and a leafy salad or some cooked

greens.