Ingredients:
2 medium eggplants
2 tablespoons salt
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon nutmeg
6 tablespoons olive oil
1 28 ounce can of diced or crushed tomatoes
3 tablespoons lemon juice
Directions:
Cut the unpeeled eggplant into 1 inch pieces. I slice them into 1 inch rounds and then cut into quarters or sixths. Place in a colander and sprinkle with salt and let stand for about 20 minutes to remove the moisture and bitterness.
Heat the 2 tablespoons of olive oil in a large soup pan or Dutch oven over medium heat. Add onions, salt, cinnamon, pepper and nutmeg and cook over medium heat until the onion is translucent. Add canned tomatoes, and lemon juice, reduce heat, partially cover, and let simmer for 20 minutes.
Next, wash the salt off the eggplant and pat dry with a towel. In a separate skillet, heat 6 tablespoons of olive oil. Sauté the eggplant for about 5 minutes until golden. Add the eggplant to the pan containing the other ingredients and combine. Cook for another 10 to 15 minutes.
Notes:
Serve over rice.