Moroccan Grilled Eggplant With Tomato Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery ribs, finely chopped
• 28 ounces canned crushed tomatoes
• 1 cup dry wine, or
• 1 cup vegetable stock
• 2 tablespoons tomato paste
• 2 teaspoons cinnamon
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1/4 cup golden raisin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cilantro, chopped
• 2 large eggplants
• 2 large ripe tomatoes, thinly sliced
• 1/3 cup pine nuts
• 2 tablespoons olive oil, for brushing

Recipe

• 1 to make sauce.
• 2 heat oil in heavy pan with a tight lid.add onion, carrot, and celery and saute until soft, but not brown.
• 3 add tomatoes, wine or stock, and tomato paste and bring to a boil.
• 4 cover, reduce heat to a simmer and cook for 20 minutes.
• 5 stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
• 6 simmer uncovered for 15 minutes, stirring occasionally until thick.
• 7 remove form heat and add 1/4 c cilantro.
• 8 to make dish.
• 9 preheat oven to 350 degrees.
• 10 grease bar-be-que and preheat.
• 11 slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
• 12 grill eggplant on both sides until golden brown and soft or fry in frying pan.
• 13 oil a 12 cup baking dish.
• 14 spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
• 15 overlap tomato slices on top and sprinkle with pine nuts.
• 16 bake for 30 minutes until nuts are golden.
• 17 let rest for a few minutes, sprinkle with cilantro, and serve.