This Azerbaijani favorite is a great dish for a luncheon.
1 medium to large eggplant, washed and dried
About 1/2 to 3/4 cup oil (olive, safflower, grapeseed -these work nicely)
1-2 garlic cloves, crushed
salt & freshly ground pepper
1 onion, chopped
4 tomatoes, peeled and chopped
1/3 cup chopped fresh herbs (basil, dill, parsley, cilantro--whatever you desire)
Preheat oven to 350 degrees.
Cut stem end from eggplant. Do not peel. Cut into small cubes. In a large skillet, heat 1/2 cup of oil over medium to medium-high heat. Add the eggplant cubes and garlic. Season with salt and pepper. Fry about 8 minutes, until fork tender, adding more oil if necessary. With a slotted spoon remove to a plate and set aside. Add the onion to the dripping. Saute 4 minutes. Add tomatoes. Season with salt and pepper. Cook 10 minutes. Spoon eggplant mixture into a large shallow baking dish. Surround with the onion-tomato mixture. With the back of a large spoon make 6 depressions in the vegetables. Break an egg into each depression. Sprinkle with herbs. Bake about 12-15 minutes or until eggs are just set. Serve at once.
Delicious with the Eatwell Tomatoes! Serves 3.
Adapted from Cuisines of the Caucasus Mountains by Kay Shaw Nelson, Hippocrene Books 2002.