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Eggplant Stew
serves 12
3 lb eggplant, peeled, halved lengthwise, sliced thickly
salt
3 lb chopped tomatoes
1 bottle dry chianti
black pepper
4-6 tsp sugar
2 crushed garlic cloves
2 tsp dried thyme
2 bay leaves
Sprinkle eggplant with coarse salt, put on baking sheet lined with
several thicknesses of paper toweling, cover and weight for 30
minutes.
Put in pot the salt, tomatoes, wine, pepper, sugar, garlic, thyme,
and bay. Simmer for 20 minutes.
Dry eggplant, lightly coat with olive oil and grill on both sides
until browned. Put in pot with sauce and simmer very gently, covered,
adding a little water if it gets too dry, for 30 mins. Add 2 small
bunches (6 oz?) of flat-leaf parsley, minced, at the end of cooking.
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Eggplant Stew