Some nights I just like to use whatever I have in the fridge before it goes bad. My mother never threw anything away and I try not to also!
Every Israeli home has eggplant in the fridge at all times. There is no vegetable that can be made into such a large variety of dishes as the eggplant.
Eggplant and Spinach make such a delicious and simple midweek meal. Add Israel fresh spices and you have Italy meets the Middle East!
So here is an easy recipe for a meal using two ingredients that in my house are staples. Serve it over pasta, cous cous or rice! Perfection!
Ingredients you will need
1 large eggplant or 2 small ones - sliced and quartered
10 basil leaves
1 tomato chopped
½ lb or small box of fresh spinach
1 medium can tomato sauce
The leaves of the celery sticks - I always cut off and keep them to use in my dishes
2 - 3 tablespoons olive oil
Parsley - amount according to taste - chopped
3 garlic cloves
½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon black pepper
3/4 teaspoon salt or according to taste
½ teaspoon sugar
1 teaspoon Philadelphia spice - optional
1½ cups of boiling water
Heat oil in a pan and sauté the eggplant quarters turning them until slightly golden.
Add chopped tomato
Cook until well mixed turning often. If all olive oil is completely absorbed add a little more. Eggplant absorbs the oil fast
Add all spices
Add chopped garlic
Chop the celery leaves
Add them to stew
Add spinach and basil leaves
Start boiling your pasta
Add canned tomato sauce
Add boiling water. Cover and cook for 30 minutes or until al the eggplant is soft. This depends on the thickness of your pieces.
Ready to serve, delicious eggplant with spinach over pasta! Or anything else you like!
Be-te-avon! Hebrew for Bon Apetite!