Sweet and sour savory eggplant on rice could easily turn you into an eggplant lover. It is vegan and gluten free with a special ingredient.
Eight cups diced eggplant weighs about 20 ounces. You will need to purchase one large or two small eggplants that weigh a total of 1-1/2 to 2 pounds.
Start cooking the 2 cups of rice before you start preparing the eggplant. Follow the directions on the package. Keep warm until ready to serve.
Heat an electric skillet to 275° or use a frying pan over medium-low heat. Add the 3 Tablespoons olive oil, 1-1/2 cups chopped yellow onion, 3/4 cup thinly sliced celery, and 1 cup diced red bell pepper. The vegetables should sizzle when added to the pan. If they don’t, then turn up the heat slightly until they do.
Cook and stir the vegetables for 5 to 10 minutes or until onion is translucent.
Add the 8 cups diced eggplant. Increase heat to 300° and cover. Cook for 15 minutes and stir occasionally to keep eggplant from sticking to the pan.
Place the 15 ounce can of whole tomatoes in a large bowl and mash with a potato masher. Add the mashed tomatoes, 1 cup tomato juice or V-8, 1/3 cup small Spanish olives, 1 Tablespoon red wine vinegar, 1 teaspoon salt, 1-1/2 teaspoons sugar, 1 teaspoon crushed dried basil, 1/2 teaspoon crushed dried oregano, and 1/4 teaspoon coarse ground black pepper. Cover and simmer until eggplant is tender and sauce is thick. This will take about 3 minutes. Stir in the remaining 1/2 cup tomato juice. Cook for an additional 1 to 2 minutes. Serve.