Eggplant Catalana

posted by ramon 12-06-99 3:15 AM

Eggplant Catalana

4 large eggplants
1 medium size onion
garlic to taste
1/4 liter oil
1 lb fresh tomatoes
6 walnuts
fresh persil
1 cup of chicken or beef stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant. Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.

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