Eggplant stew with coconut shallot rice

I always try to use whats fresh first when it comes to choosing my ingredients and with this recipe, you’ll amaze everyone. Rich in flavor, and short on ingredients! Feel free to add other vegetables, spices or aromatics that you please.

Serves: 4-6

Ingredients:

Eggplant, 1

White Onion, small diced, 1

Tomatoes, medium size, 5

Kielbasa, 10 inch length

Cinnamon stick, 1

Garlic powder, 2 tsp

Paprika, 2 tsp

Soy Sauce, 6 oz

Vegetable stock, 2 cups

Corn starch, 2 tbsp

Brown rice, 2 cups

Vegetable stock, 4 cups

Coconut oil, 3 tbsp

Butter, 2 tbsp

Shallots, 3

Garlic, minced, 2 cloves

Thyme, sprig or two

Garnish rice with lime zest

Equipment: Knife, cutting board, 1 small pot, 1 deep wide sauté pan, 2 rubber spatulas, 1 whisk, 1 dish to rest eggplant

Procedure: I began this dish with slicing the rather large, obnoxious eggplant. I went for rectangular shape, roughly 1/2 inch thick. I lightly salted the eggplant to help pull out moisture and to be able to properly carmalize later.

In a wide pan, over medium heat, add a thin layer of oil to sear the eggplant.

While eggplant caramelizes, continue to cut/measure your other ingredients. Small slice the onion, quarter your tomatoes, slice kielbasa.

For this dish I sliced shallot in half widthwise, and made thin length cuts

Once eggplant is finished, adjust heat to low and add kielbasa. After start your rice! Slowly cook down the shallots in butter. Once translucent and almost browning, turn up heat and add coconut oil, garlic and salt.

Add onions and tomatoes to the now crispy kielbasa. Season with salt, pepper and garlic powder and paprika. Sweat down over medium heat.

Stir to gently cook garlic and add rice and reduce heat to medium-low. Toss rice in fat for a minute. Add Vegetable stock and bring to boil. Lower heat, add thyme and simmer for 15 minutes or until al dente.

Add soy sauce, vegetable stock, cinnamon stick and bring to boil. Mix a touch of cold water to cornstarch to make a paste. Add paste (slurry) to pan and whisk to evenly encorporate. Add the eggplant, toss and slowly braise covered for 10 minutes, 3 remaining minutes uncovered to reduce sauce.