Eggplant Feresh

• 1 Large Eggplant (or 2 small)
• 1-2 Tbs Olive oil (or cooking spray)
• ½ Lemon Juiced and zested
• 1 Small Can of tomato juice
• ¼ Cup Diced green peppers (or red or combination)

• ¼ Cup Dry white wine
• 2 Fresh Tomatoes, diced (or 1 small can)
• ½ tsp Dried basil or parsley
• ¼ tsp Cinnamon
• 1 tsp Sugar
• Pinch Saffron

1. Peel eggplant and slice into ½” slices.*
2. Heat olive oil in a non-stick pan over medium heat.
3. Sauté eggplant slices until brown on both sides.
4. Then, add lemon juice and rind, tomato juice, and enough water to keep everything from sticking**.
5. Lower heat to a simmer.
6. Add the remaining ingredients and simmer covered for 10 minutes.
7. Break up the eggplant into thick chunks and give mixture a good stir. (Add more water if you like more sauce.)
8. Serve over rice, couscous or orzo. Enjoy!

Servings: 2

Cooking Tips
*If eggplant isn’t as fresh as you’d like, salt both sides and let drain for about 20 minutes to an hour. Rinse or scrape the salt off with a knife and pat slices dry with paper towels.

**Optional: As a variation, prepare beef or lamb meatballs ahead of time and add them to the dish here. Elisabeth’s meatball recipe: ¾ lb. ground beef or lamb, mixed with ½ small onion and 1 garlic clove, minced; salt and pepper to taste – make meatballs small (1″ diameter), sauté, drain on paper towels to remove fat, set aside. Note: You can also use leftover lamb or chicken instead of meatballs.

Nutrition Information