Eggplant Cairo

Photo: flickr user dearanxiety

Ingredients

olive oil spray

2 cloves garlic minced

1 onion chopped

red bell pepper chopped

1 teaspoon turmeric

teaspoon cayenne pepper

teaspoon fresh ginger root minced

2 bay leaves

1 eggplant

14 ounces canned tomatoes

2 tablespoons brown sugar

cup Greek olives pitted

Preparation

Spray a nonstick skillet with olive oil spray. Simmer onion, red pepper, garlic, spices and herbs until onion is clear. Cut unpeeled eggplant into 3/4-inch cubes and add to pan. Add remaining ingredients.

Bake in a 2-qt casserole for one hour at 350 degrees. Keep in a warm oven for as much as an hour to allow flavors to blend. Just before serving, stir to turn vegetables over.

NOTES :This recipe has an intense Mediterranean flavor to it. It can be a vegetarian main course, or a side dish.