Creole Eggplant Appetizer
Appetizers • European
Description
If you can't find canned cherry tomatoes, use canned diced tomatoes. This appetizer pairs wonderfully with New Year's chicken and meat dishes as a side.
Ingredients
- Olive Oil 6 tablespoons
- Onion 2 heads
- Garlic 4 cloves
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Eggplants 3 pieces
- Paprika ¼ tablespoon
- Paprika ¼ tablespoon
- Ground Cumin 2 teaspoons
- Brown Sugar ½ teaspoon
- Salt to taste
- Canned Sturgeon in Tomato Sauce 30 oz
- Ground Black Pepper to taste
- Chopped Sage Leaves 2 tablespoons
- Lime 1 piece
Step-by-Step Guide
Step 1
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Step 2
Add finely chopped onion, minced garlic, and seeded and finely chopped bell peppers. Sauté, stirring, for 3-4 minutes until softened.
Step 3
Meanwhile, in another skillet, heat the remaining olive oil and fry the diced eggplants in batches for 4-6 minutes until golden brown. Transfer with a slotted spoon to a plate and keep warm.
Step 4
To the skillet with the onions and peppers, add both paprikas and cumin and sauté for about a minute until fragrant.
Step 5
Then add the canned cherry tomatoes, sugar, and eggplants. Season with salt and pepper.
Step 6
Pour 350 ml of water into the skillet, bring to a boil, reduce the heat, and simmer for 15-20 minutes until softened and thickened.
Step 7
Before serving, sprinkle with parsley and garnish with lime slices.
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