Saturday, March 08, 2014

Spanish Eggplant Stew

Thursday 6 March
We had bought some pretty little aubergines/eggplants at Wednesday's greenmarket, and Holt had an inspiration for a stew using smoked Spanish chorizo.  So...
Cube up and sauté two smallish tender eggplants for 5-10 minutes until darkened.  Add chopped: onion, red romano pepper, chorizo, and garlic, in that order, to sauté along with the eggplant until all is tender.

Finally add chunks of tomato, a spoonful of capers, and the juice of a lemon, to simmer until the flavors are mixed and the tomatoes hot but not broken down.

Strangely enough, this needed salt, but was piquant and fresh nonetheless.

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