Thursday, February 19, 2009

Eggplant Stew

I really enjoyed this. Really. Oddly, I don't actually have anything else to say, except that this was super easy to make and is absolutely delicious. If you make this, serve it with a loaf of rustic bread. Enjoy!


4 cups diced Indian eggplant ($1.50)
large handful brown rice ($0.10)
5-6 cloves garlic, sliced ($0.10)
1 cup diced fresh tomatoes ($0.50)
1 chopped medium onion($0.25)
1 cup celery, sliced somewhat thickly ($0.20
1 14-ounce can stewed tomatoes ($0.50)
2 whole omani (whole dried lemon; if anyone knows of a good substitution, let me know) ($0.05)
1 large slice dried galangal (sub: ginger) ($0.02)
1 bay leaf (penny)
1-2 tablespoons olive oil ($0.15-$0.30)
1/2 preserved lemon, minced ($0.12)
3 cups water (penny)

Combine all in a 4-quart saucepan. Cover and cook over medium heat for 1 1/2 to 2 hours. Serves 2 hungry people or 4 polite ones.

total cost: $3.51 - $3.66
per serving: 2 servings: $1.76 - $1.83; 4 servings: $0.88 - $0.92

2 comments:

  1. Looks yummy. And yes, the bread! The bread! :)

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  2. Thanks! It was good even cold the next day, too. Oh yes - the bread is often the best part of serving stew in my world. Anything for an excuse to bake!

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