| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Essnce10 |
10 |
servings |
INGREDIENTS
| 6 |
tb |
Extra-virgin olive oil |
| 2 |
lb |
Eggplant; peeled, and |
|
|
; cut into 1" cubes |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped fennel |
| 1 |
c |
Chopped red bell pepper |
| 1 |
ts |
Minced garlic |
| 2 1/2 |
c |
Coarsely-chopped tomatoes |
| 1/4 |
c |
Red wine vinegar |
| 2 |
tb |
Sugar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Capers; rinsed |
| 2 |
tb |
Green olives; quartered |
| 1/4 |
c |
Pine nuts; toasted |
| 1/2 |
c |
Chopped fresh basil |
INSTRUCTIONS
In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and
saute until soft and browned, about 10 minutes. Remove and place in a bowl.
In the same pan, heat the remaining oil, and cook the onion, fennel, and
peppers. Saute until soft, about 4 minutes. Add the garlic, tomato,
vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce
heat, and simmer for 10 minutes. Stir in the capers and simmer for 5
minutes. Stir in the olives, pine nuts and basil. Simmer until all
vegetables are tender. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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