Aubergine Sauce with Saffron Rice

Name: Aubergine Sauce with Saffron Rice
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 g eggplants (aubergines), about two small ones, roughly chopped; 1 large bell pepper, roughly chopped; 250 g onions (1 big onion), diced; 1 small piece of ginger root, finely sliced; 2 cloves garlic, minced; 75 g olives, diced; 1 tablespoon capers; 800 g crushed tomatoes (two cans); 1 vegetable stock cube; Few teaspoons of sugar; to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper; pinch sumach (optional); 1-2 teaspoons garam masala; rice:; 1 1/2 cup long grain rice, uncooked; 1 big pinch saffron; 1 tablespoon unsalted butter; 2 handfuls unsweetened dried barberries or cranberries; 1 tablespoon granulated sugar

red.queen @cook_3761626

This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly

red.queen @cook_3761626

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Ingredients

90 mins

4 servings

500 geggplants (aubergines), about two small ones, roughly chopped
1large bell pepper, roughly chopped
250 gonions (1 big onion), diced
1small piece of ginger root, finely sliced
2 clovesgarlic, minced
75 golives, diced
1 tablespooncapers
800 gcrushed tomatoes (two cans)
1vegetable stock cube
Few teaspoons of sugar
to tasteSweet paprika, chili flakes, salt, black pepper, cayenne pepper
pinchsumach (optional)
1-2 teaspoonsgaram masala
rice:
1 1/2 cuplong grain rice, uncooked
1big pinch saffron
1 tablespoonunsalted butter
2 handfulsunsweetened dried barberries or cranberries
1 tablespoongranulated sugar

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Steps

90 mins

1

Heat some oil in a wok over high heat. Add eggplants in a single layer (you may have to do this in batches). Fry until browned (not cooked through). Remove from wok and set aside in a colander
2

Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander
3

Next, reduce heat to medium, oil the wok if needed. Add the onion and fry until golden brown, then add ginger and garlic. After about 1 minute, add capers, olives and crushed tomatoes
4

Transfer all the vegetables from the colander into the wok. Simmer over low heat for 40-45 minutes with the seasoning: sugar, stock cube, salt, pepper, cayenne pepper, chili flakes, garam masala, sumach and sweet paprika
5

In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat
6

Finally, prepare the berries: heat some butter in a small frying pan. Add barberries and sugar. Toss berries for about 2 minutes and take off heat
7

To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :)