Eggplant Gravy Recipes

Steps:

• 1. IN A LARGE POT ADD 1/4 CUP OF OLIVE OIL ADD IN CUBED EGGPLANT AND ONION...ON LOW HEAT N COVERED COOK DOWN ABOUT 15-20 MINUTES N MIX EVERY 5 MIN.( U MITE NEED TO ADD ADDITIONAL 1/4 OLIVE OIL.)
• 2. ONCE IT IS SLIGHTLY MUSHY ADD CAN OF CRUSHED TOMATOES AND BASIL. COVERED AND ON LOW HEAT COOK FOR 30 MIN. WE LIKE SPICY SO AT THIS POINT I ADD SOME CRUSHED RED PEPPER FLAKES.
• 3. WITH A STICK BLENDER I PUREE THE GRAVY (I LEAVE IT A LITTLE LUMPY BECAUSE I LIKE TEXTURE)! THEN U ADD THE PARM CHEESE N ADD S&p TO TASTE.(REMEMBER PARM.CHEESE IS SALTY SO EASY ON THE ADDED SALT) POUR ON COOKED PASTA N ENJOY! IF THERE IS LEFTOVER GRAVY PUT IN A ZIPLOCK BAG N FREEZE...WEN NEEDD DEFROST N HEAT UP. ....TASTES JUST LIKE IT WAS FIRST MADE :)

Steps:

• Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.
• Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.
• Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.