Eggplant And Tomatoes With Tarragon Recipe
Ingredients
| 1 medium-size egg plant, peeled, cubed | ||
| Oil | 5 Tablespoon | |
| Garlic | 1 Clove (5gm), finley sliced | |
| Salt | 1/2 Teaspoon | |
| 1 very small hot red pepper | ||
| 3 medium-size onions, sliced | ||
| 3 large canned tomatoes | ||
| Sugar | 1 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Tarragon | 2 Teaspoon, 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.
Chef
