Best Spicy Stewed Eggplant Recipes

Spicy Stewed Eggplant image

Provided by Jeanne Cameron @jaycee123

Number Of Ingredients 8

1 small yellow onion
1/2 teaspoon(s) granulated garlic
1 large eggplant, sliced
1 can(s) tomatoes, canned Italian-style and diced, 14.5 oz
1 cup(s) frozen sliced, mixed bell peppers
1/4 - 1 teaspoon(s) cayenne pepper (or to taste)
2 tablespoon(s) Parmesan cheese
salt, to taste

Steps:

Sautee the onion and garlic in olive oil in a deep, heavy pot until onion is translucent. Do not let the onion get browned.
Peel a large section of the skin from the front and back of the eggplant, leaving a strip of the skin on both sides. Then slice the eggplant thinly, leaving a bit of the colorful skin on the edges.
Put a layer of the sliced eggplant on top of the sauteed onion. Spoon some of the canned tomatoes over the eggplant. Repeat layering until all the eggplant and tomato have been used up.
Let this simmer over medium-low heat for about 10 minutes, checking regularly.
Then add the frozen peppers. Sprinkle the cayenne pepper over the top.
Let this simmer on medium-low until the eggplant is soft, stirring a few times.
Serve alone with a sprinkle of Parmesan cheese as a side dish or serve over pasta or rice as a main dish.

Spicy Stewed Eggplant Recipe image

Provided by Joelene

Number Of Ingredients 13

2 to 3 tablespoons vegetable or olive oil
1 medium onion, chopped
1 small red bell pepper, coarsely chopped
6 large cloves garlic, minced
1 1/4 pounds eggplant, cut into 1-inch dice
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 1/2 pounds ripe tomatoes, diced, or 1 can (28 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1 tablespoon tomato paste, optional
1 to 2 teaspoons hot sauce, to taste

Steps:

Heat oil in heavy stew pan. Add onion and red bell pepper and sauté over medium heat for 7 minutes, or until golden brown. Stir in garlic. Add diced eggplant, cumin, coriander, turmeric, salt to taste and about 1/2 teaspoon pepper. Stir over medium-low heat until eggplant is coated with onion mixture. Add tomatoes (with their juice) and the garbanzo beans and cook over high heat, stirring, until bubbling. Cover and simmer over medium-low heat for about 30 minutes, or until the eggplant is tender, stirring often. If using tomato paste, mix with 2 tablespoons water, add to stew and simmer uncovered for 2 minutes, or until thickened, to taste. Add hot sauce and adjust seasonings. Serve hot or at room temperature with steamed rice. Makes about 4 to 6 servings.