| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Hors d’, Oeuvres, And, Dips |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplant; diced |
| 2 |
lg |
Onion; diced |
| 3 |
|
Garlic cloves; minced |
| 2 |
|
Celery ribs; diced |
| 1 |
|
Tomato; seeded and diced |
| 1 |
c |
Olive oil; or more |
| 1 |
|
Bell pepper; diced |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Oregano |
| 1 |
ts |
Capers |
| 12 |
|
Black olives; pitted an and sliced |
| 1/2 |
ts |
Chili pepper; optional |
| 2 |
tb |
White raisins; soaked in warm water |
| 1 |
|
Bayleaf; crushed |
| 1 |
pn |
Cumin |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Sprinkle eggplant with salt in a colander, put a weight on top and let
stand 1 hour to remove bitterness. Rinse eggplant. Heat oil well and cook
eggplant until golden. Remove to a sieve to drain oil. Cook the onions to
the oil left in the pan until soft.Add celery and bell pepper. Cook 2
minutes and add tomato and olives.Cook 2 minutes. Transfer all to a
saucepan. Add the eggplant and the rest of ingredients to the saucepan and
simmer about 1 hour until flavors have blended. Check seasonings. Chill.
Serve at room temperature sprinkled with chopped parsley.
Keeps 1 week in the refrigerator.
NOTES : Variation Baked: Mix all the ingredients using 1/2 cup olive oil,
place in a baking dish, cover with foil and bake 1 and a half to 2
hours,stirring a few times.
Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Jul 22, 1997
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