| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Sicilian | Emlive08, New | 1 | servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | md | Eggplant; peeled and small |
| ; diced | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | c | Small diced onions |
| 1 | c | Small diced celery |
| 2 | c | Fresh tomatoes; peeled, seeded and |
| ; small diced | ||
| 10 | Calamata olives; pitted and halved | |
| 10 | Sicilian olives; pitted and halved | |
| 1/4 | c | White raisins; soaked in water for |
| ; 20 minutes, drained | ||
| 1 | tb | Capers |
| 2 | tb | Red wine vinegar |
| 2 | tb | Toasted pine nuts |
INSTRUCTIONS
In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, add the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes. Remove from the pan and set aside. In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts. Season with salt and pepper. Cook for about 15 minutes. Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread. This dish is a great side dish for roasted meats or seafood. Yield: 8 to 10 servings Recipe Courtesy of Emeril Lagasse, 1999 Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC16 Converted by MM_Buster v2.0l.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”