Vendor: Chef Mark
Type of Meal: Vegetarian
Ingredients:
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.
Background/Suggestions:
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.
