VEG: Eggplant Braised with Tomatoes
Source of Recipe
"The Vegetarian Slow Cooker", by Judith Finlayson
Use at least a 4-quart crockpot.
1 medium eggplant -- peeled, cubed (2 inches),
-- sweated and drained of excess moisture
2 tablespoons olive oil
2 onions -- finely chopped
2 garlic cloves -- minced
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 can tomatoes with juice -- coarsely chopped
-- (28 ounce size)
2 potatoes -- peeled and shredded
1 pound cremini mushrooms -- trimmed and sliced*
1/2 cup Parmesan cheese -- freshly grated
or
1/2 cup vegan alternative cheese -- freshly grated
1/4 cup fresh parsley -- finely chopped
1) In a skillet, heat oil over medium-high heat. Add eggplant, in batches, and cook, stirring until lightly browned. Transfer to slow cooker stoneware as completed.
2) Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
3) Add potatoes and mushrooms and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until hot and bubbly. Stir in Parmesan and garnish with parsley.
*Judi's Note: Cremini mushrooms are brown mushrooms.
Tip: Place cubed eggplant in a colander, sprinkle liberally with salt, toss well and set aside for 30 minutes to 1 hour. If time is short, blanch the pieces for a minute or two in heavily salted water. In either case, rinse thoroughly in fresh cold water and, using your hands, squeeze out excess moisture. Pat dry with paper towels and it's ready for cooking.
If you are halving this recipe, be sure to use a small (approximately 1 /2 to 3 1/2 quart) slow cooker.
Make ahead: Complete steps 1 and 2. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.
Makes 6 servings
Categories: Crockpot, Vegetables
Typed for you by Judi Mae Phelps
|
|
member logon
