EGGPLANT SAUTEED, BERENGENA SALTIADA

Eggplant Sauteed, Berengena Saltiada image

Provided by Juliann Esquivel @Juliann

Number Of Ingredients 17

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1 large or medium eggplant peeled and diced in small cubes.
1 large sweet onion diced
1 medium red sweet pepper diced
4 clove(s) fresh garlic mashed or put through a garlic press
1/4 cup(s) olive oil
2 teaspoon(s) minced parsley
2 teaspoon(s) chopped cilantro
1/2 large can of whole tomatos about 4, mashed with some of the juice
3 tablespoon(s) red cooking wine or red table wine
1 large bay leaf
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
2 tablespoon(s) balsamic vinegar
2 tablespoon(s) honey
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) cayanne pepper
1/4 teaspoon(s) black pepper

Steps:

Peel and dice the eggplant. Heat up the olive oil and the eggplant, onion, garlic, parsley, red pepper, and cilantro saute for about five minutes. When the onion and the peppers beging to get limp. Add the wine and deglaze.
Next add the tomatos, and the seasonings, bay leaf, oregano, cumin, salt, black pepper, vinegar and honey and cayanne. Stir well and continue to cook until the egg plant is fork tender. Taste for salt. Serve as a side dish or serve with taco chips. Enjoy