Just eggplant stew like oyster stew

Question

Just eggplant stew like oyster stew

Answer 1

sub eggplant for oysters in your recipe, and you'll be fine. keep in mind, eggplant needs longer cooking than oysters.  

Answer 2

Ing:

    *  2 medium eggplants (2 pounds)

    * 1 tablespoon olive oil

    * 1 medium onion, chopped

    * 14- to 16-ounce can diced tomatoes, undrained

    * Juice of 1/2 to 1 lemon, or to taste

    * 1 teaspoon sugar

    * 1/4 to 1/2 cup chopped fresh parsley, to taste

    * Salt and freshly ground pepper to taste

    * Cooked rice (optional)

Preheat the oven to 450 degrees.

Dir:

Prick the eggplants in several places with fork; place on a foil-lined baking sheet.

Bake until softened and collapsed, about 45 to 55 minutes.

Cool, slice open and scoop the pulp from the skin.

Discard the skin and chop the pulp.

In a large, heavy saucepan, heat the oil over medium heat.

Add the onion; saute until golden, five to seven minutes.

Add eggplant, tomatoes, lemon juice and sugar.

Simmer gently, covered, 20 minutes.

Add the parsley, then season with salt and pepper.

Simmer 10 minutes more.

Serve alone or over rice.  

Answer 3

EGGPLANT AND VEGETABLE STEW

Servings: Makes 6 to 8 servings.

1 lb eggplant (1 large), cut into 1-inch cubes

1 1/2 lb zucchini (2 medium), cut into 1-inch cubes

2 green, red, or yellow bell peppers, cut into 1-inch pieces

1 (1/2-lb) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes

1 large onion, chopped

2 garlic cloves, chopped

2 tablespoons olive oil

1 (28-oz) can whole tomatoes in juice, chopped and juice reserved

1 (10-oz) package frozen cut okra

2 tablespoons tomato paste

1 1/4 teaspoons salt

1/2 teaspoon black pepper

3 tablespoons fresh lemon juice

1/4 cup chopped fresh flat-leaf parsley

Accompaniment: rice pilaf or steamed bulgur

Preparation:

Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

Notes:

• Stew can be served the day it is made but is better when made 1 or 2 days ahead (to allow flavors to develop). Cool completely, then chill, covered. Bring to room temperature or reheat before serving.

• Stew can be frozen up to 1 month.

hope this helps.                       good luck and enjoy.