I had a big bunch of Roma tomatoes and I initially thought, I should made salsa. Doesn't everyone make salsa with a big bunch of tomatoes? Or you might be the pasta sauce making kind of person. Do you freeze your sauce in ice cube trays? You can freeze just about anything in ice cube trays for later. Fresh herbs can be preserved this was for use later.
Today is a dreary day so I wanted to make something warm and spicy and I knew it had to come from these tomatoes I had sitting on my counter. So I decided to take a chance and make an Indian spiced dish with some eggplant. I bought these three cute little eggplants the other day and have been wanting to use them. I was going to stuff them but once eggplant met tomato...it was all over.
If you are not opposed to standing in front of the stove and stirring for a while. This dish will be just perfect for you. Making any kind of soup or stew or layered dish takes a little patience. You have to let the spices and flavors open up to make a melody of deliciousness in your saucepan.
So I know it is grey and rainy outside but let us kick things up a bit inside and well, rock out a little. I suggest the following playlist to beat the shoddy weather blues.
Chasing Away the Rain (Spotify Link)
Buzzcocks - Boredom
The Velvet Underground - Rock & Roll
The Animals - Boom Boom
David Bowie - Let's Dance
Iggy & The Stooges - Tight Pants
Tom Waits - Puttin' On The Dog
New York Dolls - Talk To Me Baby
Dead Boys - Tell Me
The Cure - Play For Today
The Dictaators - Master Race Rock
Pulp - Disco 2000
Adapted from Curry Cuisine - Serves 4
3 Tbls olive oil (or Ghee)
pinch of fenugreek seeds
pinch of fennel seeds
3 cardamom pods
1 inch cinnamon stick
1 bay leaf
3 garlic cloves, minced
2 onions, chopped
1/2 tsp ground turmeric
1 tsp coriander
2 Tbls tomato paste
6 roma tomatoes, chopped
3 small eggplants, cut into small chunks
salt
2 Tbls green onion, thinly sliced
1 cup cooked couscous
Heat oil in a saucepan and add the fenugreek seeds, fennel seeds, cardamom pods, cinnamon stick, bay leaf, garlic and onions. Cook until the onion are golden, about 8 minutes.
Take the chopped eggplant and place in a colander over the sink. Salt the eggplant well and let sweat for about 10-12 minutes. Squeeze the excess water from the eggplant with your hands. Set aside.
Add the turmeric, chili powder, ground coriander, and tomato paste. Stir well to combine and then cook for another 2 minutes.
Now toss in the chopped tomatoes and a splash of water. Bring to a boil and then reduce heat to a simmer and cook for about 10 minutes or until sauce is nice and thick.
Grab your eggplant and add to the sauce with a little more salt. Taste and adjust seasoning as necessary. Cover the saucepan and simmer for another 5-10 minutes, until the eggplant is nice and tender.
Garnish with the sliced green onion (or cilantro) and serve with hot couscous or rice.
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