stewed eggplant

Name: Stewed Eggplant
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 large eggplant, peeled and diced; 4 to 6 slice(s) bacon; 1 medium onion, diced; 1/2 cup(s) bell pepper, diced; 1- 8oz can(s) tomato sauce; 1/4 teaspoon(s) sea salt and cracked black pepper; 1/2 teaspoon(s) oregono (optional); 1/4 teaspoon(s) diced garlic; 1/3 cup(s) sliced pitted olives; 2 stalk(s) celery diced; 5 slice(s) fresh mushrooms

10 Pinches 3 Photos

Stacy VanCurine

Mansfield, TX

Updated on Feb 19, 2014

Not a fan of Eggplant but with working to increase and expand my veggie intake. This recipe was a Gold Star.

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prep time 10 Min

cook time 30 Min

method Stove Top

yield 4 to 6

Ingredients

1 large eggplant, peeled and diced
4 to 6 slices bacon
1 medium onion, diced
1/2 cup bell pepper, diced
1- 8oz cans tomato sauce
1/4 teaspoon sea salt and cracked black pepper
1/2 teaspoon oregono (optional)
1/4 teaspoon diced garlic
1/3 cup sliced pitted olives
2 stalks celery diced
5 slices fresh mushrooms

How To Make stewed eggplant

Step 1

In pot, cook the bacon till crispy and take out bacon to dry then crumble - set aside. In the bacon greese cook the onion, celery, garlic. After a bit add the mushrooms and Tomato sauce. Finally add the Eggplant. Stir real well, cover and cook on med/low heat for 30 to 40 mins until eggplant is tender. Uncover, add olives and bacon before serving. Excellent with baked Tilapia.
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