Preparation:
Preheat oven to 350 degrees and slice your eggplant. You can either peel it or not, depending on the texture you like Grease a flat baking dish with 1/4 cup olive oil and 2 garlic cloves and heat oven for about 5 minutes. Then arrange the eggplant slices in the dish, turn once or twice to coat them with oil and bake for 15 minutes while you prepare the rest of the stew. Brown the pepper, onion, and remaining garlic in a large pot in 1/4 cup of olive oil. Next add the tomatoes, celery leaves, and carrots, and cover. When eggplant has browned, add it to the pot and continue cooking for another 30 minutes over medium heat. Add the remaining ingredients and spices and cool for another 30 minutes or until the carrots are tender. Serve this over spinach pasta, angel-hair past, or rice that you've prepared with some of the olive oil, garlic, and tomato liquid from the ste |
