Name: Berenjena A La Veracruzana - Mexican Eggplant In Sauce
Cuisine: International
Ingredients: 1 large globe eggplant (and salt); 3 tablespoons extra virgin olive oil; 1 1/2 cups chopped fresh yellow onions; 5 garlic cloves, minced; 4 ounces canned chopped mild green chilies; 4 -5 large ripe tomatoes, chopped fine (you can use canned, roughly chopped, too); 1 teaspoon small caper; 5 large pimiento-stuffed green olives (cut in halves or thirds, use more if you like green olives); 2 dried bay leaves; 2 tablespoons dried parsley; 1 teaspoon ground dried ancho chile powder; 1/2 teaspoon ground cumin; 1/4 teaspoon crumbled dried thyme; 1/4 teaspoon crumbled dried marjoram; 1/4 teaspoon crumbled dried Mexican oregano; 1/2 teaspoon salt, to taste; 1/4 teaspoon ground mild cinnamon; 1/4 cup dry sherry; salt & freshly ground black pepper, to taste; 8 prepared polenta, rounds for serving (broiled or fried); 1/4 cup Mexican crema, for serving

Ingredients

1 large globe eggplant (and salt)

3 tablespoons extra virgin olive oil

1 1/2 cups chopped fresh yellow onions

5 garlic cloves, minced

4 ounces canned chopped mild green chilies

4 -5 large ripe tomatoes, chopped fine (you can use canned, roughly chopped, too)

1 teaspoon small caper

5 large pimiento-stuffed green olives (cut in halves or thirds, use more if you like green olives)

2 dried bay leaves

2 tablespoons dried parsley

Berenjena A La Veracruzana - Mexican Eggplant In Sauce

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