| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
First cours, Side dishes |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplants or 1 large |
| 2 |
lb |
Tomatoes, peeled and |
|
|
seeded*** |
| 1 |
|
Parsley |
| 3 |
|
Cloves garlic, finely |
|
|
chopped up to 4 |
| 2 |
c |
Olive oil, needs a lot |
| 10 |
|
Anchovies, 0ptional |
|
|
Salt and pepper, to taste |
|
|
Cumin |
|
|
Gruyere |
| 1/2 |
t |
Oregano or more to taste |
| 1/2 |
t |
Sugar |
|
|
Thyme |
|
|
Salt/ pepper |
| 1 |
|
Bay leaf |
INSTRUCTIONS
**SOURCE*** D'apres: Nina Kehayan -- 1994 ISBN -- Voyages de
l'aubergine Ed. de l'aube -- 2-87678-070-4 -- Saisi: R. Gagnaux Soak
anchovies in milk or water Dice eggplant unpeeled and place in a
colander with salt, let stand 1 hour. Meanwhile heat half the oil in
large saucepan. Add the tomatoes, garlic, and seasonings (except salt
and parsley)). Cook tomatoes uncovered, over high heat, stirring once
in a while until it becomes a thick sauceand almost dry.Almost 1 hour.
( I've used canned tomatoes). Cook about 1 hour for fresh tomatoes, a
little less for canned. Rinse the eggplant well and dry it with paper
towels. Heat the rest of the olive oil in a skillet and a add the
eggplant. Cook over very high heat covered stirring often for about 20
minutes or until done Transfer eggplant with a slotted spoon to the
tomato sauce and cook uncovered over medium high heat . Mash the
anchovies and add to the ragout. Stir. Serve hot sprinkled with grated
Gruyere or Parmesan. And parsley. Original Recipe:( no oregano, no
cumin) Wash and peel eggplants. Cut them in large dice Wash, peel and
seed tomatoes, cut them in large pieces. Chop the garlic and the
parsley Place half of the olive oil in a big pan and the other half in
a large saucepan Heat both Place the eggplant in the pan and cook over
high heat 15 minutes, covered, but stirring often Meanwhile cook the
tomatoes in the saucepan, uncovered. Add the eggplant to the saucepan,
the garlic, the parsley. Salt slightly. Stir, let cook 45 minutes Make
a paste with the anchovies ( in this recipe they were soaked in oil)
and add to the ragout. Optional Sprinkle with cheese and broil.
Posted by rene@apicius.links.ch (Rene Gagnaux) (by way of Edouard
Laniesse <scultelg@worldlink.ca>) on Nov 24, 1997, converted by
MC_Buster. NOTES : There are 2 recipes here because I made so many
changes, but decided to leave the original. This dish really
delicious. Serve it with focaccia as an appetizer, or as a first
course, hot or cold. Recipe by: Rene Gagnaux translated by by Miriam
Podcameni Posvolsky Posted to KitMailbox Digest by Pat Hanneman
<kitpath@earthlink.net> on Sep 01, 1998, converted by MM_Buster v2.0l.
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