Le Ragout D’aubergines a L’anchois Eee

INGREDIENTS

INSTRUCTIONS

***SOURCE*** D'apres: Nina Kehayan -- 1994 ISBN -- Voyages de l'aubergine
Ed. de l'aube -- 2-87678-070-4 -- Saisi: R. Gagnaux
1. Soak anchovies in milk or water
2. Dice eggplant unpeeled and place in a colander with salt, let stand 1
hour.
3. Meanwhile heat half the oil in large saucepan. Add the tomatoes, garlic,
and seasonings (except salt and parsley)). Cook tomatoes uncovered, over
high heat, stirring once in a while until it becomes a thick sauceand
almost dry.Almost 1 hour. ( I've used canned tomatoes). Cook about 1 hour
for fresh tomatoes, a little less for canned.
4. Rinse the eggplant well and dry it with paper towels.
5. Heat the rest of the olive oil in a skillet and a add the eggplant. Cook
over very high heat covered stirring often for about 20 minutes or until
done
6. Transfer eggplant with a slotted spoon to the tomato sauce and cook
uncovered over medium high heat .
8. Mash the anchovies and add to the ragout. Stir.
9. Serve hot sprinkled with grated Gruyere or Parmesan. And parsley.
Original Recipe:( no oregano, no cumin) Wash and peel eggplants. Cut them
in large dice Wash, peel and seed tomatoes, cut them in large pieces. Chop
the garlic and the parsley Place half of the olive oil in a big pan and the
other half in a large saucepan Heat both Place the eggplant in the pan and
cook over high heat 15 minutes, covered, but stirring often Meanwhile cook
the tomatoes in the saucepan, uncovered. Add the eggplant to the saucepan,
the garlic, the parsley. Salt slightly. Stir, let cook 45 minutes Make a
paste with the anchovies ( in this recipe they were soaked in oil) and add
to the ragout.
Optional
Sprinkle with cheese and broil. Posted by rene@apicius.links.ch (Rene
Gagnaux) (by way of Edouard Laniesse <scultelg@worldlink.ca>) on Nov 24,
1997, converted by MC_Buster.
NOTES : There are 2 recipes here because I made so many changes, but
decided to leave the original. This dish really delicious. Serve it with
focaccia as an appetizer, or as a first course, hot or cold.
Recipe by: Rene Gagnaux translated by by Miriam Podcameni Posvolsky
Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep
01, 1998, converted by MM_Buster v2.0l.

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