Braised Eggplant with Onion and Tomato

Braised Eggplant with Onion and Tomato
Photo by Romulo Yanes


  • 1 large tomato
  • 1/3 cup fresh flat-leaf parsley
  • 7 tablespoons extra-virgin olive oil
  • 5 teaspoons sugar
  • 1/3 cup fresh basil
  • 6 small Italian eggplants (2 lb total)
  • 2 medium onions
  • + 4 more ingredients
    • 1 ½ cups tomatoes from stuffed tomatoes
    • 1/3 cup water
    • 1 teaspoon salt
    • 3 tablespoons fresh lemon juice

Preheat oven to 400°F. Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt. Cook onions in 3 tablespoons oil in a large nonstick skill...

View full recipe at Epicurious


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