TURKISH EGGPLANT STEW

Serves: 8 to 10
Eggplant is always abundant in the Mediterranean, so it is not unusual to
find eggplant on the Sephardic Seder table. It is unusual, however, for
Ashkenazic Jews to eat rice during Passover, so it is optional for this
stew.

2 medium eggplants (2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
14- to 16-ounce can diced tomatoes, undrained
Juice of 1/2 to 1 lemon, or to taste
1 teaspoon sugar
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and freshly ground pepper to taste
Cooked rice (optional)

Preheat the oven to 450 degrees.

Prick the eggplants in several places with fork; place on a foil-lined
baking
sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool,
slice open and scoop the pulp from the skin. Discard the skin and chop
the
pulp.

In a large, heavy saucepan, heat the oil over medium heat. Add the onion;
sauté until golden, 5 to 7 minutes. Add eggplant, tomatoes, lemon juice
and sugar. Simmer gently, covered, 20 minutes. Add the parsley, then
season with salt and pepper. Simmer 10 minutes more. Serve alone or over
rice.