Red Wine Braised Eggplant and Yogurt Tomatoes

Stove Top Quick Dish That Can Be Served Over Rice or On Its Own

© Renee Shelton

Sep 20, 2008

A simple braised eggplant dish is a great way to serve something filling and light at the same time. This is great served on its own, over white or brown rice, or as an accompaniment to grilled chicken breasts or steaks. The eggplant dish and tomatoes with yogurt can also be used as a pita filling: simply cool the eggplant, stuff the pita pockets and top with tomatoes before serving.

Red Wine Braised Eggplant

Ingredients

• 1 medium eggplant, diced, see recipe
• 1 medium yellow onion, diced
• 1 cup sliced bell peppers (use green, or a mixture of red, yellow and green)
• 4 Tbsp olive oil
• 1/2 tsp dried basil leaves
• 1/2 tsp dried Italian herbs
• 1/2 cup red wine
• 1 Tbsp chopped fresh parsley
• 1/4 tsp salt
• Freshly ground black pepper, or cracked black pepper

Procedure

1. Take the eggplant and cut in cubes about 3/4 inch in size. Leave the skins on for the recipe. If desired, they may be removed.
2. In a rondeau or large saucepan with a lid (Dutch oven can also be used) heat the olive oil over medium heat.
3. Add in the diced eggplant, yellow onion and sliced bell peppers. Stir to combine, and cover vegetables with lid. Continue to cook for 15 minutes over medium heat, stirring every 5 minutes or so, replacing lid after each stirring.
4. Add in the dried basil and Italian herb mixture. Drizzle over the red wine and stir to combine well.
5. Continue to cook the vegetable mixture for another 10 minutes, covered, stirring frequently.
6. When the vegetables have been cooked down and eggplant is tender, add in the chopped parsley, salt and black pepper. Stir to incorporate. Taste and add additional seasonings if necessary. For low-salt diets, omit salt all together. Serve with Tomatoes and Yogurt recipe, below.

Tomatoes with Yogurt and Herbs

Ingredients

• 3 Roma tomatoes
• 1/2 cup plain low fat yogurt
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh basil

Procedure

1. Core the tomatoes, and cut the tomatoes into small, even dice.
2. Transfer to a mixing bowl, and add in the plain low fat yogurt and fresh herbs.
3. Stir to combine and serve over the Eggplant recipe above.

To serve on its own as pictured below, place in a pastry ring (or use a large round cookie cutter) in the middle of a dinner plate. Using a spoon, take the eggplant and place the vegetables inside the pastry ring until the serving size has been met. Carefully remove the pastry ring and a perfectly round portion will be left. It may help to lift slowly while pressing the edges of the eggplant to keep it in place. Spoon some of the Tomatoes with Yogurt and Herbs over the top and serve.

Red Wine Braised Eggplant with Tomatoes and Yogurt

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