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Braised Eggplant and Red Peppers with Honey and Spices
By Chef Jody Adams

1/2 teaspoon Mustard Seeds
1/2 teaspoon Coriander Seeds
1/4 teaspoon Cumin Seed
4 Japanese or Chinese Eggplant (about 1 pound) sliced on a diagonal about 1 inch thick
6 tablespoons Extra Virgin Olive Oil
Kosher Salt to taste
Melissa's Spice Grinder - Peppercorn to taste
1 medium Onion chopped into 1/4 inch dice
2 Organic Bell Pepper (use Red Bell Pepper) peeled with a vegetable peeler, stemmed, and chopped into 1 inch pieces
4 cloves Organic Garlic minced
1 teaspoon Ginger Root minced
1/2 cup Cherry Tomato cut in half
1/2 cup Water
1 tablespoon Mint chopped
2 tablespoons Italian Parsley chopped
1 tablespoon Honey
1 tablespoon Red Wine Vinegar

Toast the mustard, coriander, and cumin seeds in a small dry pan over low heat until they start to pop, 3-5 minutes; do not allow them to burn.

Remove from the heat.

When the seeds are cool, grind them in a spice mill or crush them into a powder with a mortar and pestle.

Preheat the broiler.

Toss the eggplant slices in a large bowl with 3 tablespoons of the olive oil.

Season with salt and pepper.

Arrange the eggplant slices in a single layer on a sheet pan and broil until golden brown, about 5 minutes.

Flip the pieces and broil for 5 minutes on the other side, or until golden brown. Set aside.

Heat the remaining 3 tablespoons olive oil in a large heavy-bottomed sauté pan over medium heat.

Add the onion and red peppers and cook until tender, about 7 minutes.

Season with salt and pepper.

Add the garlic and ginger and continue cooking until their release their perfume, a couple of minutes.

Add the eggplant, tomatoes, and water.

Cover with a tight-fitting lid, lower the heat, and simmer for 10 minutes.

Taste and adjust the salt and pepper if necessary.

Stir in the mint, parsley, honey, and red wine vinegar.

Remove from heat. Serve hot or at room temperature.