Healthy & Delicious: Eggplant In Spicy Tomato Sauce Recipe

• 2 large, firm, fresh eggplant, washed but not peeled (about 2 lbs. total)
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• 2 onions, peeled, halved, and thinly sliced
• 2 tablespoons thin slivers fresh ginger
• 6 plump garlic cloves, peeled, halved, green germ removed
• 1 small fresh chile pepper, minced, or 1/2 teaspoon ground dried cayenne pepper
• 1 tablespoon ground cumin
• 1 1/2 cups tomato sauce
• 2 cups chicken stock

1. Preheat the oven to 425u0b0F.
2. Halve the eggplants lengthwise. Brush the flesh lightly with 1 tablespoon of the oil and season with salt. Place the eggplant halves cut side down on a baking sheet. Place on a rack in the center of the oven and bake until soft and golden, about 30 minutes. After removing the eggplant halves from the oven, cut them in half again.
3. While the eggplant cooks, prepare the sauce: In a large deep frying pan, combine the onion, the remaining 2 tablespoons oil, and about 1/2 teaspoon kosher salt. Toss to thoroughly coat the onions with the oil and cook, covered, over low heat until soft and translucent, about 10 minutes. Add the ginger, garlic, chile, and cumin and toss again to evenly coat the onions with the spices. Add the tomato sauce and chicken stock and simmer, covered, for about 5 minutes. Add the roasted eggplant halves, burying them in the sauce. Cook until the eggplant is very tender and has absorbed the sauce, about 20 minutes more.

firm, extravirgin olive oil, kosher salt, onions, thin slivers, garlic, chile pepper, ground cumin, tomato sauce, chicken stock

Taken from www.seriouseats.com/recipes/2008/10/eggplant-spicy-tomato-sauce-recipe-cheap-healthy-delicious.html (may not work)