| Ingredients |
| |
| 1 |
each |
large eggplant |
| 1 |
tsp |
salt |
| |
| 1 |
each |
very large ripe tomato |
| 1 |
tsp |
chicken soup powder |
| 1/3 |
tsp |
hot Hungarian paprika |
| ¼ |
cup |
water |
| |
| ½ |
each |
red onion chopped |
| 2 |
Tbsp |
oil |
| parsley for garnish |
| |
|
| Preparation steps: |
- Peel the eggplant, cut into ¾ inch cubes. Place in a large bowl.
Sprinkle 1 tsp of salt and let stand for 25 minutes. Place the eggplant in a colander,
rinse with water.
- Grate the ripe tomato in a medium bowl, discard the tomato peel. Add chicken soup powder, hot Hungarian paprika and water.
- Heat a wok over high heat. Add red onion and saute for 5 minutes. Add eggplants and saute additional 7 minutes.
- Add the tomato sauce and cook covered for 12 minutes.
- Serve hot and garnish with parsley.
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