Casseroled Eggplant

1. 1

   Cut eggplant into 1-inch thick slices lengthwise.

2. 2

   Cut the slices into strips 1-inch wide.

3. 3

   Cut the strips into 1-inch cubes. These should be about 6 cups.

4. 4

   Heat the oil in a heavy flameproof casserole and add the eggplant cubes.

5. 5

   Cook stirring about 2 minutes.

6. 6

   Add the onion, garlic, red wine vinegar, water, bay leaf, coriander, thyme and salt and pepper to taste.

7. 7

   Blend well.

8. 8

   Bring to a simmer.

9. 9

   Cover the casserole and cook 15 minutes, stirring occasionally.

10. 10

    Scrape the mixture into a serving bowl and let stand until cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.