Ronnie's Notes
This is a deliciously comforting dish that I serve often. I like that it tastes equally fine whether it’s hot, warm, or at room temperature. It’s also versatile in that it is easily turned into a non-dairy dish to serve with meat: eliminate the yogurt sauce and add 1/2 teaspoon cumin to the sautéed eggplant with the red pepper flakes.
Instructions
Cook the pine nuts in a dry pan over medium heat for 4– or until lightly toasted (or heat in a toaster oven set at 350°F).
Mix the yogurt, 2 cloves chopped garlic, cumin, and lemon juice in a small bowl and set aside.
Heat 2 tablespoons olive oil in a sauté pan over medium heat.
Add the eggplant in batches, cooking until the pieces are tender, for 6–, adding 4 more tablespoons olive oil as needed to prevent sticking.
Remove the eggplant and set aside.
Add the remaining 2 tablespoons olive oil to the pan.
Add the onion and cook for 2– or until softened.
Add the remaining clove of garlic, tomatoes, red pepper flakes, eggplant, and salt and pepper to taste.
Cook for or until vegetables are soft.
Spoon into a serving dish.
Top with the pine nuts.
Serve with the yogurt sauce.
Serve hot, warm, or at room temperature.
Makes 4 servings.