Eggplant Stew
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This is a vegetable-lover's delight; potatoes, carrots, eggplant and tomatoes all cooked in an herb-seasoned tomato sauce and topped with fresh-baked biscuits. To round out the menu, serve this Eggplant Stew with cooked Italian-style hot or sweet sausage and a Caesar Salad.
INGREDIENTS
Water
Salt
2 medium all-purpose potatoes, pared and cut into 1-inch cubes, about 2 cups
3 carrots, pared and cut into 1-inch slices, about 2 cups
2 cups buttermilk-biscuit mix
1 tablespoon butter
1 large onion, sliced
1 small eggplant, washed and cut into 1-inch cubes
1 tablespoon all-purpose flour
1 (16-ounce) can stewed tomatoes
1 beef-bouillon cube
1/2 cup frozen green peas
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leavesPreheat oven to 425 degrees. Put enough water in a medium-sized saucepan to measure 1-inch deep. Add 1 teaspoon salt, potatoes and carrots. Cover and cook for 10 to 12 minutes until vegetables are tender. Do not overcook.
PREPARE BISCUITS - Using a fork, combine biscuit mix and 1/2 cup cold water; mix until well combined. Pat out on a lightly floured surface into a 12 x 8-inch oval. Cut into 8 triangles; place the triangles on an ungreased baking sheet and bake for 8 to 10 minutes.
When biscuits are done, remove from baking sheet and wrap in a clean napkin or towel to keep warm.
Put butter in a large skillet. Heat over moderately high heat until melted and very hot. Add onion and cook about 4 minutes or until golden-brown, stirring frequently. Add eggplant and 1/2 cup water to onion in skillet. Cover tightly with a lid and cook for 5 minutes longer or until eggplant is almost tender.
Meanwhile, mix flour with 1/2 cup water; add tomatoes; mix well, until ingredients are thoroughly combined.
Stir flour mixture into eggplant mixture, along with bouillon cube and green peas. Cook, stirring constantly, until mixture is thickened and bouillon cube is completely dissolved. Add drained potatoes and carrots, 1/2 teaspoon salt, basil and thyme. Stir.
Simmer vegetable mixture until eggplant is tender. Turn Eggplant Stew into a 2-quart shallow casserole and top with some biscuits to make a design. Serve immediately with remaining biscuits on the side.
Makes 6 servings