UNDOUBTEDLY, one of the most versatile foods, eggplant is also one of the most avoided vegetables by many who have a sort of timidity about it. But whether by acquired taste or a natural appreciation for delicious foods, eggplant ranks with the best. Many of the students in my cooking classes are amazed by the endless ways of preparing eggplant and in turn, its deliciousness. Mediterranean countries have for centuries known about and appreciated the wonders of eggplant. In America, eggplant’s most popular form is eggplant parmigiana, but this amazing vegetable holds many secrets. As proof of the pudding is in the sauce, try this recipe for palate delight! Ciao, and buon appetito.
Eggplant Fantasy
1 large eggplant, peeled and diced
1 large onion, diced
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup red wine
1 teaspoon fresh or dried oregano
1 large can diced tomatoes
1 cup chicken stock
1 pound shrimp, peeled and deveined
1/2 teaspoon salt
1/2 cup parmesan cheese
Sauté eggplant and onion in heated olive oil until eggplant is tender, then add garlic and sauté 1 minute. Add red pepper flakes, oregano and wine. Stir well and sauté approximately 3 minutes. Add tomatoes and stock, simmer 10 minutes. Add shrimp, cook 2–3 minutes and remove from heat. Let stand 10 minutes and stir well before serving.
Chef’s tip:
After removing from heat, parmesan cheese may be added to enhance flavor. May be served over polenta, pasta or rice. When accompanied by a tossed green salad and a good lambrusco red wine, you’re assured of a great meal.
