Ingredients:
- 1 eggplant, cubed
- 2 medium size sweet potatoes
- 1 can diced tomatoes
- 1/2 onion, sliced
- 3 garlic cloves, chopped
- 1 1/2 t ginger
- Crushed red pepper
- 1 cup coconut milk
- 3 T soy sauce
- 1 t brown sugar
- Cilantro, as much or as little as you like
- Saute over medium heat onion, garlic and sweet potatoes with a dash of olive oil and the ginger and crushed red pepper, until onion starts to brown and sweet potatoes start to soften. [I didn't have any fresh ginger on hand, and my husband isn't a huge ginger fan, BUT, if you like ginger, fresh ginger would be good. I only used a few pinches of crushed red pepper for the kids.]
- Meanwhile, combine the coconut milk, soy sauce and brown sugar in a bowl.
- Add the eggplant and chopped tomatoes with a dash of salt and continue to cook over medium heat for another two minutes or so.
- Stir in the coconut milk mixture and bring to a boil. Cover and reduce heat to a simmer. Simmer about 10-15 minutes - until the eggplant is soft and the sauce thickens.
- Serve with cilantro and sour cream, if desired, over a bed of pineapple rice.
For the pineapple rice, I used basmati rice made with about 3/4 cup of pineapple juice (the amount of juice in a can of pineapple chunks) and 1 1/4 cup of water. You could also add some garbanzo beans to the stew for some added protein.
As a side note, the coconut cream and pineapple juice were left over from making the "Tropsicles" in the July/August 2008 Vegetarian Times Magazine.
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