Name: Fire-Grilled Eggplant with Sweet Tomato Gravy
Yield: 6 servings
Ingredients: Eggplant; Olive Oil; Fresh Lime Juice; Bottled Lime Juice; Red Pepper Flakes; Jalapeño Pepper; Olive Oil; Diced Onion; Green Bell Pepper; Garlic Clove; Smoked Paprika; Garlic Salt; Tomato; Vegetable Broth; Canned Diced Green Chiles; Honey; Kosher Salt

Fire-Grilled Eggplant with Sweet Tomato Gravy

Grilled eggplant gets a summery topping of spicy tomato sauce.

Serves: 6

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Ingredients (17)

Eggplant and Marinade

3 Eggplants
¼ cup Olive Oil
⅓ cup Fresh Lime Juice
or ⅓ cup Bottled Lime Juice
1 tsp Red Pepper Flakes
2 Jalapeño Peppers

Tomato Sauce

2½ T Olive Oil
¾ cup Diced Onion
2 Green Bell Peppers
2 Garlic Cloves
1 T Smoked Paprika
1 tsp Garlic Salt
10 Tomatoes
1 cup Vegetable Broth (optional)
4 oz Canned Diced Green Chiles
2 T Honey
½ tsp Kosher Salt

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Directions

Slice eggplants lengthwise into 1/2-inch thick slices and discard outer slices. Each eggplant should yield about 4 to 5 slices.
Combine olive oil, lime juice, red pepper flakes and jalapeño pepper ingredients in a small bowl. Pour marinade over eggplant slices and refrigerate 20 minutes.
While eggplant marinates, prepare tomato gravy. Heat olive oil in a large skillet over medium heat. Add onion, peppers and garlic; sauté until almost tender. Add paprika and salt. Add diced tomatoes; cook until tomatoes start to break down. Add broth if necessary to keep sauce from sticking. Add green chiles including juice and honey. Cook 2 to 3 minutes.
Heat a grill.
Remove eggplant from marinade. Discard marinade. Place eggplant on hot grill until browned. Flip and grill other side. Move eggplant to outer side of grill and close lid. Cook 2 to 3 minutes longer. Remove from grill and place on large platter. Sprinkle with coarse salt. Spoon tomato gravy over eggplant and garnish with additional tomatoes, if desired.