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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