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Eggplant Stew

(1 Votes)


  • 3 pounds eggplant, peeled, halved lengthwise, sliced thickly
  • salt
  • 3 pounds chopped tomatoes
  • 1 bottle dry chianti
  • black pepper
  • 4-6 tsp sugar
  • 2 crushed garlic cloves
  • 2 tsps dried thyme
  • 2 bay leaves

serves 12. Sprinkle eggplant with coarse salt, put on baking sheet lined with several thicknesses of paper toweling, cover and weight for 30 minutes. Put in pot the salt, tomatoes, wine, pepper, sugar, garlic, thyme, and bay. Simmer for 20 minutes. Dry eggplant, lightly coat with olive oil and grill on both sides until browned. Put in pot with sauce and simmer very gently, covered, adding a little water if it gets too dry, for 30 mins. Add 2 small bunches (6 oz?) of flat-leaf parsley, minced, at the end of cooking.

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