1. Cut unpeeled eggplant into 1-inch cubes. 2. Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven. 3. Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed. 4. Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally. 5. Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes). 6. Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves. 7. Will keep, under refrigeration, for 3 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
