Eggplant Creole

Name: Eggplant Creole
Ingredients: 1 medium onion (diced); 1/2 bell pepper (chopped); 2 celery ribs (chopped); 2 garlic cloves (minced); 1 lb eggplant (diced into 1/2 inch cubes); 15 ounces tomatoes; 2 tablespoons tomato paste; 1 cup vegetable broth; 2 teaspoons parsley (minced); 1 teaspoon thyme; 1 teaspoon hot sauce (more or less to taste); 1/8 teaspoon rep pepper; 1/8 teaspoon white pepper; 1/4 teaspoon celery seed; 1/4 teaspoon pepper (more or less to taste); 1/2 teaspoon powdered nori; 1/4 teaspoon salt (more or less to taste)

17 ingredients

2 steps

Ingredients

1 medium onion (diced)
1/2 bell pepper (chopped)
2 celery ribs (chopped)
2 garlic cloves (minced)
1 lb eggplant (diced into 1/2 inch cubes)
15 ounces tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
2 teaspoons parsley (minced)
1 teaspoon thyme
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon rep pepper
1/8 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon pepper (more or less to taste)
1/2 teaspoon powdered nori
1/4 teaspoon salt (more or less to taste)

Directions

1

Saute onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and saute for 5 more minutes.
2

Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.