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Roasted Eggplant




Source of Recipe


Aunt Saunny
Ingredients:
Eggplant-1 medium eggplant, cut in to 1/2 inch slices.
Zucchini-1 small, cut in to 1/2 inch slices.
Onion-1 small diced.
Olive Oil-3 tablespoons.
Macintosh Apple-1 peeled, cored and chopped.
Fresh Ginger-1/2 teaspoon.
Coriander-1/2 teaspoon.
Nutmeg-1/2 teaspoon. Cinnamon-1/2 teaspoon.
Cumin-1 teaspoon.
Hungarian Paprika-1 teaspoon.
Whole Black Peppercorns-1 teaspoon.
Bay Leaf-2.
Hot Red Pepper Flakes-1/4 to 3/4 teaspoon to taste.
Fresh Or Frozen Unsweetened Coconut-1/2 cup shredded and finely chopped.
Tomato Paste-3 teaspoons.
Lime-Juice of 1 lime and 1/2 teaspoon of peel.
Salt-1 1/2 teaspoons or to taste.

Instructions-
Brush the sliced eggplant and zucchini with the oil. Sprinkle with a little salt and pepper. in an aluminum pan broil in the oven until golden on each side. Cut in to cubes of equal size and set aside. In a large sauce pan add a little oil. Cook the chopped onion until almost translucent. Add in the apple. Pour in 2 cups of hot water and stir. Add in all the spices, coconut, tomato paste and lime juice. Toss in the eggplant and zucchini cubes and mix. Add enough water to cover all the vegetables. On a medium flame cook the ingredients for 30 minutes of until the mixture begins to thicken. Serve on freshly made pasta or rice sprinkled with chopped cilantro and a little lime peel.