Eggplant and Leek Stir-Fry

Recipe adapted from SparkRecipes

INGREDIENTS

• 2 medium eggplants, peeled, and cut into cubes
• 1 cup onion, roughly chopped
• 1 large leek, white and pale green parts only, rinsed well and sliced crosswise
• 2 tablespoons olive oil
• ¼ cup vegetable stock
• 2 tablespoons caraway seeds
• Salt and pepper to taste
• ½ cup fresh herbs (parsley, cilantro, or basil) roughly chopped

PREPARATION

1. Lightly salt eggplant for 15–20 minutes to draw out water and the natural bitterness of eggplants.
2. In a heavy skillet, over medium heat, sauté onion and leek in olive oil until onions are soft.
3. Add caraway seeds.
4. Rinse salted eggplant and add to skillet, sautéing until it begins to soften.
5. Pour vegetable broth into skillet, increasing the heat until the stock begins to steam.
6. Cook for about 10 more minutes stirring frequently until eggplant is soft and the stock has been absorbed.
7. Remove from heat and stir in fresh herbs. Serve over couscous or rice.
8. Add salt and pepper to taste and finish with another sprinkle of fresh herbs.

Serves 4 as an entrée. Prep time, 20 minutes; cook time, about 25 minutes.