Eggplant is always abundant in the Mediterranean, so it is not
unusual to find eggplant on the Sephardic Seder table.
It is unusual, however, for Ashkenazic Jews to eat rice during Passover,
so it is optional for this stew.
Serves eight to 10.
Preheat the oven to 450 degrees.
- 2 medium eggplants (2 pounds)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 14- to 16-ounce can diced tomatoes, undrained
- Juice of 1/2 to 1 lemon, or to taste
- 1 teaspoon sugar
- 1/4 to 1/2 cup chopped fresh parsley, to taste
- Salt and freshly ground pepper to taste
- Cooked rice (optional)
Prick the eggplants in several places with fork; place on a foil-lined
Bake until softened and collapsed, about 45 to 55 minutes.
Cool, slice open and scoop the pulp from the skin.
Discard the skin and chop the pulp.
In a large, heavy saucepan, heat the oil over medium heat.
Add the onion; saute until golden, five to seven minutes.
Add eggplant, tomatoes, lemon juice and sugar.
Simmer gently, covered, 20 minutes.
Add the parsley, then season with salt and pepper.
Simmer 10 minutes more.
Serve alone or over rice.