Eggplant And Tomatoes With Tarragon Recipe
Summary
Main IngredientVegetable
Ingredients
1 medium-size egg plant, peeled, cubed
5 tbsp (75 ml) oil
1 garlic clove, finely sliced
1/2 tsp (2 ml) salt
1 very small hot red pepper
3 medium-size onions, sliced
3 large canned tomatoes
1 tsp (5 ml) sugar
1 tbsp (15 ml) vinegar
2 tsp (10 ml) fresh tarragon, chopped
Directions
– In a saucepan filled with lightly salted boiling water, cook eggplant for 5 minutes, then drain.
– In a skillet, heat oil. Add garlic, salt and hot red pepper, then stir in the onion and cook until slightly golden. Add eggplant, tomatoes, and sugar and bring to a boil.
– Pour vinegar over mixture. Cover and cook over very low heat for 1 hour, stirring every 10 minutes. Adjust seasoning. Let stand to cool, then refrigerate.
– Sprinkle with tarragon, and serve.
– In a skillet, heat oil. Add garlic, salt and hot red pepper, then stir in the onion and cook until slightly golden. Add eggplant, tomatoes, and sugar and bring to a boil.
– Pour vinegar over mixture. Cover and cook over very low heat for 1 hour, stirring every 10 minutes. Adjust seasoning. Let stand to cool, then refrigerate.
– Sprinkle with tarragon, and serve.
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