Eggplant And Tomatoes With Tarragon Recipe

Summary

CuisineAmericanCourseSide Dish
MethodFreeze ChillVegetarianVegetarian
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.

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