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Eggplant Onion and Tomato Stew

From Farm Where Life is Good

<p>The origin of this is at the Beirut Restaurant in St Paul. You must go, and you must order Veggie #4. Combo platter with eggplant stew and falafel. I am forever trying to reverse engineer the eggplant stew. This is my latest.</p>
Source: Adapted by my brain and palate from a paleo website (Entered by Lara Rasmussen Anderson)
Serves: 1-2

1 medium eggplant (2 Asian-style; unpeeled and diced)
6 paste/saladette tomatoes (sliced)
1 onion, sliced
1 tsp cumin powder
1 pinch cayenne pepper (optional)
1 tsp sea salt
1/4 tsp black pepper
1/2 cup water

Step by Step Instructions
  1. In a large saucepan or skillet, add cumin, sea salt, cayenne (optional) and black pepper and water and stir well.
  2. Add the vegetables; bring to a boil.
  3. Reduce heat to simmer. Cover and cook for 20 – 25 minutes or until the eggplant are tender.
  4. Serve plain or over quinoa, rice or your favorite grain.