| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Spanish onion, chopped; in 1/2-inch dice |
| 2 |
|
Cloves garlic,; thinly sliced |
| 3 |
tb |
Pine nuts |
| 3 |
tb |
Currants |
| 1 |
tb |
Hot chili flakes |
| 4 |
oz |
Virgin olive oil |
| 2 |
md |
Eggplant, cut into 1/2-inch cubes; (yield: 4 cups) |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Unsweetened cocoa powder |
| 2 |
ts |
Fresh thyme leaves or; 1/2 teaspoon dried |
| 6 |
oz |
Basic tomato sauce |
| 3 |
oz |
Balsamic vinegar |
|
|
Salt and pepper |
| 1 |
|
Baguette, sliced into 3/4-inch rounds and toasted |
INSTRUCTIONS
In a large 12-inch to 14-inch sautJ pan, sautJ onions, garlic, pine nuts,
currants and chili flakes in olive oil for 4 to 5 minutes over medium high
heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue
to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and
pepper and bring to boil.
Lower heat and simmer 5 minutes. Cool to room temperature and serve on
crostini or in middle of table with crostini on side to allow guests to
serve themselves.
Yield: 8 servings
Recipe By :MOLTO MARIO SHOW #MB5611
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 1996 23:59:27 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God Answers Knee Mail”