1 Review of Basic Italian Eggplant Stew

From: Jeffsmom

On Oct 23, 2009

This was my first time making an eggplant stew. I used 4 chinese eggplant (in an attempt to equal 2 globes). I let them rest for 30 minutes, with only 1 TBSP salt, and I squeezed the cubes by hand to extract as much liquid as possible. I think it could have used a 6 ounce can of tomato sauce as well (but for pasta, it would be just right). The amount of italian seasoning seemed a bit much, but it came out very well. Will definitely make again. Thanks for the posting!