Sauteed Eggplant With Tomato And Onion Topping Recipes

Steps:

• Cut the eggplant lengthwise into 1/2-inch thick slices, sprinkle both sides with salt, and let the slices drain in a colander for 30 minutes. While draining, cook the onions in 1 tablespoon of the oil over moderate heat, stirring, until golden, then stir in garlic, tomatoes, oregano, and wine; simmer, stirring occasionally, for 10 minutes, or until liquid has almost evaporated. Stir in Parmesan, parsley, and salt and pepper to taste; transfer topping to a bowl and keep warm, covered. In the cleaned skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking, and in it brown two slices of the eggplant, patted dry. Reduce the heat to moderately low, cook the eggplant, turning it, for 5 minutes more, or until tender, and transfer to a plate. Cook the remaining eggplant in the same manner. Spoon the tomato-onion mixture onto the eggplant.

Steps:

• Preheat oven to 400°F.
• Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
• Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
• Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.

Steps:

• Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
• Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
• Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
• Stewed Eggplant with Tomatoes (France)
• This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
• Crunchy Eggplant
• In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
• Basic Sautéed Eggplant, Indian Style
• In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
• Eggplant with Peppers and Yogurt (Middle East)
• In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
• Eggplant with Pine Nuts (Italy)
• Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.

Steps:

• Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
• Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
• Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
• Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
• Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Steps:

• Turn on broiler and cover pan with double thickness of aluminum foil.
• Bring water to boil in covered pot for pasta. regular size into 1/2-inch thick slices. Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon. Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
• Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
• Cook pasta, according to package directions.
• Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin. Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper. Cook a few minutes to meld flavors and heat through.
• Drain pasta and mix with tomato mixture.