Smothered Eggplant À La Creole
Beans, Greens and Sweet Georgia Peaches
Smothered Eggplant À La Creole
Beans, Greens and Sweet Georgia Peaches
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1 1/2 pounds eggplant (about 2 medium) salt 2 tablespoons unsalted butter or extra virgin olive oil 2 medium onions, peeled and chopped 2 ribs celery, washed, strung, and chopped 2 green bell peppers, stemmed, seeded, and diced 2 large cloves garlic, minced 1 3/4 pounds ripe tomatoes (preferably plum), scalded, peeled, seeded and chopped OR, 2 cups (28 ounce can) Italian canned tomatoes, seeded and chopped 2 ounces (a 1/8 inch thick slice) country ham or prosciutto, chopped ground cayenne pepper black pepper in a peppermill 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 1 tablespoon chopped parsley Directions: Peel the eggplants and cut them into 1 inch dice. Place them in a colander, sprinkle liberally with salt, and toss to coat them evenly. Let them stand in the sink for 30 minutes. Meanwhile, put the butter or olive oil, onions, celery and green peppers in a lidded skillet that will comfortably hold all the ingredients. Turn on the heat to medium high and sauté until the vegetables are softened and beginning to color, about 4 to 6 minutes. Add the garlic and continue cooking until it is fragrant, about 1 minute more. Add the chopped tomatoes and their juices, the ham or prosciutto, a pinch of cayenne, a few liberal grindings of black pepper, and the chopped thyme. Bring it to a boil. Wipe the eggplant dry, pressing it gently, and add it to the pan. Bring the liquids back to a boil, then reduce the heat to low, cover the pan, and simmer slowly, stirring frequently to prevent scorching, until the eggplant is tender, about 30 minutes. If, at the end of this time, there is a lot of excess liquid in the pan, raise the heat briefly and boil it away. Turn off the heat, stir in the parsley, taste and correct the seasonings, adding salt, if needed, and serve hot. You can also let the eggplant cool to room temperature, cover it, and refrigerate it overnight or for up to 3 days. Take it out an hour before serving and serve at room temperature. Serves 6. |