Toss eggplant with 1 tablespoon salt and set in a colander to drain. Add 3 tablespoons oil to the pot of a 6-quart multicooker set to Sauté. When oil is hot, add onions. Sauté, stirring occasionally, ...
The delicious (and ahem, vegan) casserole is mainly a result of stewing vegetables for a really, really long time. They are first roasted or sauteed, in most cases, and baked for 1 1/2 hours. It’s ...
In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, ...
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