Eggplant Vegetable Dish

Use a swivel-bladed vegetable peeler to remove skin as thinly as possible from the eggplants. Cut each eggplant lengthwise into four slices. Brush a shallow oven-proof baking dish with olive oil and arrange eggplant slices in dish. Sprinkle eggplant with a few teaspoonfuls of olive oil. Cover with foil and bake with bell pepper.

To prepare red bell pepper, place whole bell pepper in a small baking dish. Bake eggplant and bell pepper at the same time and the same temperature for 45 minutes.
After 45 minutes remove the bell pepper and place under a dome bowl for 15 minutes, to allow the pepper to steam in its moisture so it will be easier to peel. Slice peeled and seeded pepper into strips to be used for garnish.

In a frying pan, heat 4 tablespoons olive oil, sauté onion, garlic and ginger. Add salt, pepper, turmeric or saffron, and cinnamon. While stirring, add tomatoes, chicken broth, and grape juice. Simmer for 4 minutes.

Arrange baked eggplant slices in a heavy frying pan. Spoon onion-tomato mixture over the eggplants. Cook over medium heat for 10 minutes.

Garnish with red bell pepper strips, basil and grapes (optional). Serve with plain long grain rice.

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