Ingredients
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2 cups tomatoes, rough chopped (leave the seeds in as you need the moisture)
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1/2 cup diced onion
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3 garlic cloves, minced
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1 tablespoon canola oil
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2 ounces raisins
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3/4 cup grated cheddar cheese
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1/2 cup breadcrumbs
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1/2 teaspoon salt
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2 eggplants
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3 tablespoons unsalted peanuts, lightly roasted, finely chopped
Instructions
- Put raisins to soak in some water so that they plump up.
- Peel and cut eggplants into cubes. Put to steam on the stove in a vegetable basket steamer. Turn cubes occasionally so that the ones on top cook through.
- Meanwhile sauté garlic and onion on high heat. Cook until onions are translucent. Add the tomatoes and cook for about 2 minutes more. Turn down the heat.
- Drain the raisins of excess water before adding them to the garlic, onion mixture. Add the nuts and breadcrumbs. Mix thoroughly.
- Finally mix in the eggplant and add salt.
- Transfer the mix to a casserole dish. Top with grated cheese.
- Bake in 325 degree oven for 20-25 minutes.