BRAISED EGGPLANT WITH ONION AND TOMATO

Braised Eggplant with Onion and Tomato image

Yield Makes 6 servings

Number Of Ingredients 10

Previous Next

6 small Italian eggplants (2 lb total)
2 medium onions, cut lengthwise into 1/4-inch-thick wedges
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons sugar
1 teaspoon salt
1/3 cup water

Steps:

Preheat oven to 400°F.
Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.