Berenjena a La Veracruzana - Mexican Eggplant in Sauce
photo by Julesong
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1 large globe eggplant (and salt)
- 3 tablespoons extra virgin olive oil
- 1 1⁄2 cups chopped fresh yellow onions
- 5 garlic cloves, minced
- 4 ounces canned chopped mild green chilies
- 4 -5 large ripe tomatoes, chopped fine (you can use canned, roughly chopped, too)
- 1 teaspoon small caper
- 5 large pimiento-stuffed green olives (cut in halves or thirds, use more if you like green olives)
- 2 dried bay leaves
- 2 tablespoons dried parsley
- 1 teaspoon ground dried ancho chile powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon crumbled dried thyme
- 1⁄4 teaspoon crumbled dried marjoram
- 1⁄4 teaspoon crumbled dried Mexican oregano
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon ground mild cinnamon
- 1⁄4 cup dry sherry
- salt & freshly ground black pepper, to taste
- 8 prepared polenta, rounds for serving (broiled or fried)
- 1⁄4 cup Mexican crema, for serving
directions
- Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
- While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
- Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
- Rinse the salted eggplant and drain well.
- Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
- Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>