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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half. | 4. Rinse the salted eggplant and drain well. | 5. 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. | 6. Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
globe eggplant	1			-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
yellow onion	1 1/2	cups	chopped	172.26	10.2573	1.2397	14.094000000000001
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
green chilies	4	ounces	canned chopped mild	30.6175	7.5636	0.0	0.0
tomato	4 -5		ripe chopped canned chopped	-	-	-	-
caper	1	teaspoon		0.6593	0.1402	0.0677	0.0247
green olive	5		pimiento-stuffed cut	-	-	-	-
bay leaf	2			-	-	-	-
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06
ancho chile powder	1	teaspoon	ground dried	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
thyme	1/4	teaspoon	crumbled dried	0.20199999999999999	0.0489	0.0111	0.0034
marjoram	1/4	teaspoon	crumbled dried	0.4065	0.0908	0.019	0.0106
mexican oregano	1/4	teaspoon	crumbled dried	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
sherry	1/4	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
polenta	8			-	-	-	-
mexican crema	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.