Lebanese Eggplant Stew
Many years ago as a student at the University of California, Berkeley, I was invited to a dinner given by professor Laura Nader, a Lebanese American professor of Middle Eastern studies and sister of maverick politician Ralph Nader. Her dinner was simple and elegant, and the main course was a sort of Lebanese ratatouille. It was a delicious first for me, and contained many of the same elements as its French counterpart—eggplant, zucchini, tomatoes and green pepper—but its seasonings, rather than being the basil and garlic of the French version, were more typical of the Middle East. You might serve the dish with rice and a simple salad of romaine lettuce, just as Professor Nader did so long ago. I would also offer some crusty bread on the side.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
Step 2
Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
Step 3
Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
Step 4
Stir in the olive oil and parsley, and add salt to taste just before serving.
Suggested Beverage
Step 5
I think I’d choose a Merlot or Cabernet to accompany this dish.
