| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Dujour07 |
1 |
servings |
INGREDIENTS
| 1 |
|
Eggplant; peeled, and |
|
|
Cut in medium dice |
| 12 |
oz |
Sweet Italian sausage |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves; minced |
| 1 |
sm |
Red onion; peeled, minced |
| 1 |
ts |
Minced fresh peeled ginger |
| 1/2 |
c |
Golden raisins |
| 1 |
ts |
Chopped capers |
| 1 |
c |
Chopped fresh or canned tomatoes |
| 1 |
ts |
Kosher salt |
| 1 |
c |
Orange juice |
| 1 |
tb |
Curry powder |
| 1/4 |
ts |
Crushed red pepper flakes -; (to 1/2 tspn) |
| 1 |
ts |
Honey |
| 1/4 |
c |
Water -; (to 1 cup) |
| 2 |
tb |
Balsamic vinegar |
| 3 |
tb |
Chopped fresh basil leaves |
| 2 |
tb |
Chopped fresh cilantro leaves |
| 2 |
tb |
Chopped fresh parsley leaves |
| 1 |
tb |
Chopped fresh rosemary leaves |
| 2 |
tb |
Chopped scallions |
INSTRUCTIONS
Place a large non-stick pan over a medium heat and when it is hot, add the
eggplant. Cook until the eggplant is golden brown on all sides, about 10 to
15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the
sausage and cook over medium-high heat until golden brown, about 7 minutes.
Discard the fat. When the sausage is cool enough to handle, roughly chop
it. Reheat the pan and add the oil. Add the garlic and onion and cook for 2
minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes,
salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant
and 1/4 cup water, stirring well after each addition. Reduce the heat to
medium-low and cook until the eggplant is soft and the mixture is chunky
and saucey, adding more water if necessary, or about 30 minutes. Remove the
pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary
and scallions. Serve at room temperature. This recipe yields ?? servings.
Source: "CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-22-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Todd English
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