Kasha Piliaf with Eggplant & Tomatoes

serves:
6 portions

Another delightful kasha dish.

ingredients
  • 1 cup whole kasha
  • 1/4 cup olive oil
  • 1-1/2 cups peeled, diced eggplant
  • 2/3 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cups chicken or vegetable broth
  • 1 cup diced tomato
  • 1/3 cup pitted, sliced kalamata olives
  • 1/2 cup torn basil leaves
    • directions
    1. In a 12-inch skillet, place kasha; cook and stir over medium-high heat until fragrant, about 2 minutes;
      remove to a bowl.
    2. Heat oil in the same skillet; add eggplant, onion and garlic; cook and stir until onion is tender, about 3 minutes. Add chicken broth; bring to a boil; stir in toasted kasha.
    3. Cover and reduce heat to medium-low; cook until liquid is absorbed, about 9 minutes. Let stand 3 minutes. Stir in tomato and olives. Transfer to a bowl and sprinkle with basil. Serve with grilled lamb chops, if desired.

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