Base Ingredients:
Eggplant
Olive Oil
Balsamic Vinegar
Salt and Pepper (to taste)
Onion
Garlic
Vegetable Broth (low sodium) or water
Instructions:
1. Start by washing and thinly slicing eggplant with a knife or mandolin. Ideally create 1/4 inch slices so they cook evenly and quickly.
2. The eggplant slices need to be moistened with olive oil. Since California is in a drought, I look for “pan saving” steps…which means less water is needed for cleaning. The amount of oil needed depends on the amount of eggplant you are using. Start small…you can always add more, you cannot take back what is already used. Remember…LESS IS MORE. Place a small amount of olive oil in a pan and then layer the eggplant in the pan. Flip the eggplant so that some oil moistens each side. (You can always use a separate bowl with olive oil and/or salt and pepper and moisten/season the eggplant in that bowl and transfer to the cooking pan.)
3. Optional: Salt and/or pepper the slices of eggplant. I sprinkle a bit of pepper on one side of the eggplant. (This dish has a sweet flavor due to the balsamic reduction, you could add crushed red pepper if you wish some heat.)
4. Dice 2-4 cloves of garlic (depending on size) and 1/4 cup of onion and add to the pan. Optional: Use 1/4 cup shallots instead if you are shying away from garlic as they are a great mixture of the two.
5. Add 1/4 cup Balsamic Vinegar and 1/2 Cup Vegetable Broth or water to the pan and cover. Cook on low. Check from time to time. You wish SOFT eggplant and a caramelized sauce. You may need to add more liquid…keep the same ratio. The measurements are not exact as each eggplant is of a different size and moisture content. Continue to check on the vegetable as it cooks and add more liquid (using the 1-2 ratio) as needed.
6. Cook until the eggplant is soft and is easily cut when a spatula touches it and the balsamic/water mixture has reduced and caramelized.
7. Serve or store in an airtight container.
Suggestion:
Serve with a protein of choice or atop a bed of quinoa. Enjoy!
