| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/2 |
lb |
Onions, sliced thin |
| 1/2 |
lb |
Green peppers, roasted |
|
|
peeled and cut into thin |
|
|
strips |
| 1/4 |
lb |
Carrots, sliced thin or |
|
|
julienned |
| 2 |
T |
Tomato paste |
| 1/2 |
c |
Tomato sauce |
| 4 |
|
Garlic cloves, sliced thinly |
|
|
I mince |
| 2 |
|
Bay leaves |
| 1/4 |
t |
Dried oregano |
| 1/4 |
t |
White pepper |
| 2 |
t |
Salt |
| 1 |
lb |
Tomatoes, peeled squeezed |
|
|
and seeded canned are |
|
|
ok |
| 3/4 |
lb |
Eggplant, in small cubes |
| 1/2 |
c |
Olives, which I skip |
| 2 |
|
Tuna, 6 1/2 oz each |
INSTRUCTIONS
1997
My aunt's friend, who gave me the recipe, calls it antipasto, but I,
being of a purist turn of thought, refuse to do that. I call it
Escabeche de Atun Y Berenjena. (something of tuna and eggplant) I'm
not sure of the translation of escabeche. (Don't tell my
boss...translations are on my job description!) Sort of pickled, sort
of seviche, but actually cooked and served cold. Have everything
chopped and ready to go (mise en place). heat oil over med. heat in
large pot. add onions, green peppers, garlic and bay leaves. cook
slightly (5 min), stirring occassionally. Add rest of ingredients
except tuna. cover and simmer 30 minutes, stirring every 10 or so.
After this time, add tuna and cook another 30 min, uncovered the last
10. Take off heat, cool slightly, turn onto glass or ceramic bowl (her
notes, not mine), cover and refrigerate. serve cold with crackers.
Posted to FOODWINE Digest by Ana Kurland <akur@LOC.GOV> on Sep 12,
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