Basic Italian Eggplant Stew
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 large eggplants
- 2 tablespoons salt
- 1 tablespoon lemon juice
- 1 (28 ounce) can tomato sauce
- 8 ounces lean ground turkey
- 1 large onion, chopped
- 1 tablespoon italian seasoning
- black pepper
directions
- Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes.
- While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat.
- Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
- Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become.
- The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was my first time making an eggplant stew. I used 4 chinese eggplant (in an attempt to equal 2 globes). I let them rest for 30 minutes, with only 1 TBSP salt, and I squeezed the cubes by hand to extract as much liquid as possible. I think it could have used a 6 ounce can of tomato sauce as well (but for pasta, it would be just right). The amount of italian seasoning seemed a bit much, but it came out very well. Will definitely make again. Thanks for the posting!
RECIPE SUBMITTED BY
I love cooking and I especially love trying to find ways to make healthy, well rounded dishes that make me and my husband happy while on a budget. We have a dream to one day open up a luncheonette and gourmet deli in a small coastal town.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">