Casseroled Eggplant
Casseroled Eggplant is an moderately easy dinner. Made with 1 large eggplant, 1/2 c. olive oil, 1/2 c. coarsely chopped onion, 1/3 c. red wine vinegar and 1 tbsp. ground coriander, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Cut eggplant into 1-inch thick slices lengthwise.
Cut the slices into strips 1-inch wide.
Cut the strips into 1-inch cubes. These should be about 6 cups.
Heat the oil in a heavy flameproof casserole and add the eggplant cubes.
Cook stirring about 2 minutes.
Add the onion, garlic, red wine vinegar, water, bay leaf, coriander, thyme and salt and pepper to taste.
Blend well.
Bring to a simmer.
Cover the casserole and cook 15 minutes, stirring occasionally.
Scrape the mixture into a serving bowl and let stand until cool before serving.
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