Cook The Book: Sweet And Sour Eggplant And Onion Stew

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
24121
FAT
8734%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

15 small, whole cipolline onions or shallots

2 tablespoons extra-virgin olive oil

1 clove garlic, smashed

1/4 cup red wine vinegar

2 1/4 cups water

3/4 cup smooth tomato sauce, homemade or store bought

1 1/2 tablespoons tomato paste

2 cinnamon sticks

3 large springs thyme

1 teaspoon dry Greek oregano

1 1/2 tablespoons granulated sugar

Kosher salt and cracked black pepper

Blended oil for deep frying (50 percent canola or sunflower, 50 percent extra-virgin olive oil)

1 1/2 large eggplants, sliced crosswise 1 inch thick, then cut into 1-inch chunks

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