Eggplant and Tomato Gravy
While scrolling through Instagram, I came across a dip recipe using eggplant and tomatoes. I was intrigued, but I’m not a big fan of Indian food. We were having Italian night at Friday Night Porch Party, so I decided to try the recipe but make it with all things Italian. It worked! Lou says it’s her new favorite dip, and she never likes new things. Don’t let the eggplant throw you off. It completely disappears, and your children will never know it’s in there. I suggest you give it a try at your next FNPP.
Eggplant and Tomato Gravy served with French Bread
1 medium eggplant, peeled and diced
2-3 cups tomatoes, diced
3 gloves garlic, minced
2 tablespoons Italian seasoning
3 tablespoons fresh parsley
1/4 cup olive oil
1/2 cup water
Juice of 1/2 lemon
8 ounce can tomato paste
Salt and pepper to taste
In a large cast iron skillet combine eggplant, tomatoes, garlic, Italian seasoning, parsley, olive oil and water. Bring to a simmer and cook until the eggplant chunks disappear, 30-45 minutes. Add remaining ingredients and simmer 5-10 more minutes. Before serving, I topped mine with a good drizzle of olive oil and some fresh grated parmesan cheese. Serve warm with grilled or toasted French bread.
Sorry about that swipe in the middle. I could't wait to try it.