Eggplant and Walnut Sauce

Name: Eggplant and Walnut Sauce
Ingredients: One-third cup of olive oil; 400g eggplant with skin cut into cubes; 1 medium onion, chopped; 1 tablespoon dried thyme; Half cup of water; Half cup of coarsely chopped walnuts; 1 tablespoon lemon juice

1
One-third cup of olive oil
2
400g eggplant with skin cut into cubes
3
1 medium onion, chopped
4
1 tablespoon dried thyme
5
Half cup of water
6
Half cup of coarsely chopped walnuts
7
1 tablespoon lemon juice

Ingredients

1
One-third cup of olive oil
2
400g eggplant with skin cut into cubes
3
1 medium onion, chopped
4
1 tablespoon dried thyme
5
Half cup of water
6
Half cup of coarsely chopped walnuts
7
1 tablespoon lemon juice

Directions

1
Heat the olive oil in a large skillet
2
Add the eggplant, onion, thyme, and cook over low heat with the lid on for about 15 minutes, stirring occasionally
3
Remove from heat, add water and blend in a blender
4
Return to heat, stir constantly until it thickens slightly and releases from the bottom of the pan
5
Remove from heat and transfer to a bowl
6
Add walnuts, lemon juice, and mix well
7
Serve 2 cups