INGREDIENTS

INSTRUCTIONS

Eggplant Marmalade: Put the eggplant into a hot oven(450*) and roast until
their skins are completely soft, about one hour. Scrape out the pulp and
reserve. In a thick saucepan, saute' 1/3 of the onion in 1/3 of the oil,
then add the eggplant. Cook on a low heat until most of the moisture has
evaporated. Season with salt and pepper and set aside.
Tomato Marmalade: Peel the tomatos by first plunging them into boiling
water for 10 seconds. Cut them in half and remove the seeds. Cut into small
cubes. In a heavy pot, saute' 1/3 of the onion in 1/3 of the oil. Add the
garlic and tomatos -- cook on a low heat until most of the moisture has
evaporated. Add the basil and season with salt and pepper. Set aside.
Roasted Red Pepper Sauce: Put the peppers on a hot grill (or under the
broiler) Blacken on all sides. Remove the charred skinds under running
water. Remove seeds, and cut pepper into cubes. Saute' the remaining onion
in the remaining oil. Add the red pepper and cook a few minutes. Put
mixture into a blender or food processor .. Add remaining olive oil,
vinegar and salt and pepper to taste. Blend until smooth.
Tuna Steaks: Season the tuna with salt and pepper and cook on a very hot
grill to personal preference. -- about 5 minutes per side. Put some of each
of the marmalades on plates and top with a steak. Serve with the Red Pepper
sauce. Garnish with basil leaves.
Serves 4
Posted to JEWISH-FOOD digest V96 #111
From: alotzkar@direct.ca (Al)
Date: Thu, 26 Dec 1996 19:36:53 -0800

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