| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 3 | md | Eggplants; peeled and cubed |
| Salt | ||
| 1 | c | Extra-virgin olive oil |
| 2 | Onions; sliced | |
| 2 | Stalks celery; sliced | |
| 5 | Tomatoes; peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality) | |
| 1/2 | c | Chopped pitted black olives; (Mediterranean type) |
| 1/4 | c | Capers |
| 1 | tb | Red wine vinegar |
| 1 | tb | Sugar |
| Pepper | ||
| 2 | tb | Minced fresh basil |
INSTRUCTIONS
Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let sit for 1 hour to let them drain their bitter juices. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often. Remove with a slotted spoon and place in a serving bowl. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl. Add the basil and stir gently. Serve at room temperature. Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn <[email protected]> Posted to JEWISH-FOOD digest Volume 98 #001 by "ELAINE RADIS" <[email protected]> on Jan 01, 1998
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