Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoon olive oil, divided 1 onion, chopped 2 cloves garlic, smashed and chopped 2 cups each tomatoes, chopped, and eggplant, peeled and chopped 1/2 teaspoon salt 2 Tablespoons each tomato paste and harissa, mild or spicy as desired 1 Tablespoon smoked sweet paprika 1/4 teaspoon cayenne pepper or more as desired 1 cup Boiled Peanuts without Shells, with cooking liquid DIRECTIONS Heat oil in a large covered pot. Sauté onion until translucent. Add garlic, tomatoes and eggplant. Stir well and cook 10 minutes over medium heat, stirring occasionally. Stir in salt, tomato paste, harissa, smoked paprika and cayenne. Cook until mixture begins to stick to bottom of pot. Add cooked peanuts with liquid, stir well and scrape bottom of pot. Bring to a simmer, cover and reduce heat. Simmer 30 minutes. Taste and adjust seasoning. Serve hot or at room temperature. Cover and refrigerate leftovers. Copyright © 2019 Stefanie Samara Hamblen |
