Monday, August 30, 2010

Patlijan Gouvej (Eggplant Stew)

Many people in our family call this "Papa John Goulash" because the correct pronunciation is a bit difficult. Phonetically it's- "pot-la-jon goo-veg" Anyway you say it, it's delicious!

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups sweet peppers, any color, chopped
2 medium eggplants, peeled and cut into 1 inch cubes
20 Roma tomatoes, seeded and roughly chopped OR 1 28oz can diced tomatoes
1 14.5oz can tomato sauce

Add oil to large stock pot. Toss in onions, garlic, and peppers. Salt the veggies so the liquid will release more quickly from them. Saute' on medium until they soften just a bit.

Add the rest of the ingredients into the pot. Stir to combine. Reduce to a simmer. Taste for seasoning and add salt/pepper to taste.

Simmer for about 30 minutes.

Serve piping hot over pilaf.