| 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.
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