Eggplant Creole

I needed a vegetable dish to go along with the Okara "Crab" Cakes, so Sunday's dinner included this vegan version of the traditional Louisiana dish Shrimp Creole. I chose eggplant to replace the shrimp, not because it tastes anything like shrimp but because, unlike most vegetables, it holds its shape without becoming mushy and it absorbs the flavors of the sauce like a sponge.

This turned out delicious with just the right level of spiciness and enough of that Creole taste to satisfy this native Louisianian. I used Zatarains' Crab and Shrimp Boil to give it the flavor that I associate with shrimp, but if you can't find it (or are put of by some of its chemical-sounding ingredients) you can substitute with Tabasco or another Cajun seasoning blend.

Eggplant Creole
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1 medium onion, diced
1/2 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 lb. eggplant, diced into 1/2-inch cubes
1 15-ounce can salt-free diced tomatoes
2 tbsp. tomato paste
1 cup vegetable broth
2 tbsp. minced parsley
1 tsp. dried thyme
1/2 tsp. Zatarains' liquid Crab Boil (if unavailable, use hot sauce to taste)
1/8 tsp. red pepper (to taste)
1/8 tsp. white pepper
1/4 tsp. celery seed
freshly ground pepper
1/2 tsp. powdered nori (or other seaweed)
1/2 tsp. sugar
salt, to taste

Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.

Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

Serves 4. Each serving (without rice) contains 149 Calories (kcal); trace Total Fat; (2% calories from fat); 2 g Protein; 37 g Carbohydrate; 0mg Cholesterol; 102 mg Sodium; 4 g Fiber.

This recipe is respectfully submitted to Sweeetnicks' Tuesday round-up of Antioxidant-Rich Recipes.

Tags: vegan recipes vegetarian cooking food fat-free Eat to Live