Have a bite of Italy on your fork! The Sicilians, noted for their balance of sweet and savory flavors really shine through in this eggplant recipe, made easy with your Aroma Rice Cooker. Traditionally it is served at room temperature but it is hard not to enjoy it immediately after it is cooked. It is delicious served over rice or pasta or as a topping for bruschetta. This is a great make – ahead dish as the flavors intensify with time.
2 medium eggplants, about 1 lb, peeled and cut into ½” cubes
3 tbsp olive oil
¼ tsp kosher salt
2 celery ribs, medium dice
1 large bell pepper, medium dice
3 cloves garlic, minced
1 medium onion, finely chopped
¼ cup raisins
¼ cup Kalamata olives, halved
2 tbsp capers
½ tsp cinnamon
1 tbsp brown sugar
2 tbsp balsamic vinegar
2 tbsp tomato paste
½ cup chicken broth or more as needed
3 tomatoes, seeded and diced
2 tbsp sherry
fresh basil, finely chopped
parsley or mint leaves, finely chopped
In a small bowl, stir together the tomato paste, chicken broth and balsamic vinegar. Set aside. Sprinkle the salt and pepper over the cubed eggplant. Heat the olive oil in the inner pot of the Aroma Rice Cooker and using the Sauté-then Simmer function, lightly brown the eggplant on all sides. Add the garlic, bell pepper, onions, olives, capers, cinnamon, and brown sugar and continue to cook for another minute. Add the vinegar and tomato paste mixture, stirring well.
Switch to Slow Cook and cook for two hours or until vegetables are tender. Add additional broth if the mixture is too dry. Stir in the chopped tomatoes and sherry and cook for an additional 15 minutes. Taste and adjust for flavor. Before serving, garnish with the chopped basil, mint or parsley leaves. May be eaten hot or at room temperature.
Over To You
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