These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Eggplant Onion and Tomato Stew
<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)
Step by Step Instructions
- In a large saucepan or skillet, add cumin, sea salt, cayenne (optional) and black pepper and water and stir well.
- Add the vegetables; bring to a boil.
- Reduce heat to simmer. Cover and cook for 20 – 25 minutes or until the eggplant are tender.
- Serve plain or over quinoa, rice or your favorite grain.
Back to Recipe Listings
Click here to go back to the recipe listings