Turkish Eggplant Stew
Eggplant is always abundant in the Mediterranean, so it is not unusual to
find eggplant on the Sephardic Seder table. It is unusual, however, for
Ashkenazic Jews to eat rice during Passover, so it is optional for this stew.
2 med eggplants (2 pounds)
1 tbl olive oil
1 med onion, chopped
14 x - to (16-ounce) can diced tomatoes, undrained
Juice of 1/2 to 1 lemon, or to taste
1 tsp sugar
1/4 x 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.
* 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, 5 to 7 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