Cook the Book: Sweet and Sour Eggplant and Onion Stew

Name: Cook the Book: Sweet and Sour Eggplant and Onion Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 50 Blended oil for deep frying percent canola or sunflower, 50 percent extra-virgin olive oil); 2 cinnamon sticks; 1 clove garlic, smashed; 2 Tbsps granulated sugar; 4 servings Kosher salt and cracked black pepper; 2 Tbsps extra-virgin olive oil; 15 smalls whole cipolline onions or shallots; 1 teaspoon dry Greek oregano; 59 milliliters red wine vinegar; 3 larges springs thyme; 2 Tbsps tomato paste; 177 milliliters smooth tomato sauce, homemade or store bought; 532 milliliters water

You can never have too many soup recipes, so give Cook the Book: Sweet and Sour Eggplant and Onion Stew a try. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 271 calories, 6g of protein, and 8g of fat. A mixture of blended oil, cinnamon sticks, smooth tomato sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

If the onions are large, cut them in half. Warm a large skillet over medium-high heat and add the oil.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the cipolline and garlic, and pan-roast until slightly golden, shaking the pan. Deglaze the pan with vinegar, then add the water, tomato sauce, tomato paste, cinnamon sticks, thyme, oregano, and sugar. Season generously with salt and pepper. Bring up to the boil and then reduce the heat. Partially cover the pan and braise gently until the onions are just fork-tender, up to 20 minutes. The juice will be quite thick. Reserve.

Ingredients you will need

Cinnamon Stick

Salt And Pepper

Tomato Paste

Tomato Sauce

Oregano

Vinegar

Garlic

Onion

Juice

Sugar

Thyme

Water

Equipment you will use

Frying Pan

Prepare a pot of blended oil or deep fryer for deep-frying; heat the oil to 350°F to 375°F. Salt and pepper the eggplant, and deep-fry until nicely browned.

Ingredients you will need

Salt And Pepper

Eggplant

Cooking Oil

Equipment you will use

Deep Fryer

Pot

Drain on paper towels to get rid of the excess oil; season again with salt.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Paper Towels

Fold the fried eggplant into tho onion mixture and taste for sugar and vinegar.

Ingredients you will need

Eggplant

Vinegar

Onion

Sugar

Remove the remains of the thyme and cinnamon sticks, if you like.

Ingredients you will need

Cinnamon Stick

Thyme

If you prefer not to deep-fry the eggplant, you can saute it in thick, round slices in olive oil until golden brown, then drain and quarter them into wedges.

Ingredients you will need

Olive Oil