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Persian Eggplant Stew

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Category: Middle Eastern
Prep Time: Cook Time: Total Time:

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Serves/Makes: 4
Ready in: 1-2 hrs

6 tablespoons olive oil

2 eggplants, cubed (1/2-inch to 1-inch)

2 tablespoons olive oil

1 pound chicken, cubed (1-inch)

1 medium onion, chopped

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 pounds tomatoes, pureed

2 lemons, juiced

1 large tomato, chopped

Simmer the eggplant cubes in the first measure of olive oil for fifteen to twenty minutes, covered, over medium heat. Stir occasionally.

Saute the chicken, onion, salt, cinnamon, pepper, and nutmeg in the remaining olive oil for two to three minutes.

Combine the eggplant and tomato puree with the chicken mixture. Simmer over low heat for 30 minutes, covered.

Add the lemon juice and chopped tomato and simmer over low heat for another 15 minutes.

Recipe Source: cdkitchen.com

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