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Summer Eggplant Fricassee

(Vegan with Nuts)

Submitted by: Lilly Marcelin

Customer Cooking Contest 2011


2 tsp olive oil

6 small garden fresh eggplants roughly chopped

1 large chopped carrot

1 large chopped red tomato

1 clove garlic

1 small chopped shallot

1 chopped onion (Vidalia)

1 cup fresh corn kernels

½ cup red bell pepper

About 1 tsp each of fresh herbs: parsley, oregano, sage, basil, thyme

1 TBSP tomato paste

1 cup water

½ cup raw cashews (unsalted, not roasted)

Dash of red pepper flakes

Dash of salt and black pepper


  1. Heat olive oil in a large saucepan over medium-high heat. Saute garlic, onion, shallot, with tomato paste. Add eggplant, carrots, fresh herbs, cashew, salt and pepper; sauté 5 minutes. Reduce heat to medium-low. Add one cup water. Cover; cook until vegetables are tender, stirring for about 15 minutes.
  2. Separately, sauté bell pepper, tomato, and corn. Add to eggplant saucepan. Season with red pepper flakes, salt and pepper. Cook further on low heat until all vegetables are tender. Garnish with fresh basil.


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