Eggplant Farm-Parm Stew

Vendor: Chef Mark
Type of Meal: Vegetarian

4 c. eggplant cubed ( peeled if they are big)
4 large tomatoes roughly chopped
1 c. chopped onion
2 T. minced garlic
2 stalks celery chopped
¼ c. olive oil
1 c. chopped basil
½ c. chopped parsley
½ c. parmesan cheese
salt and pepper to taste
– Heat oil in wide pot, sauté eggplant and onion until light brown (5 minutes)

– Add garlic and celery for 30 seconds, then add tomatoes

– Cook down tomatoes and scrape bottom of pan to deglaze

– Stew over medium heat until tomato liquid reduces and thickens

– Turn heat to low, season with salt and pepper, add herbs and ½ the cheese

– Stir to blend everything, garnish with remaining cheese and serve with some good crusty bread.

Chef Mark values eggplant’s veritility. It has it’s own unique flavor but pairs well with many others. So this is a stew or maybe it’s a dip.

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