| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Veg06 |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplants, cubed |
| 1 |
T |
Salt |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
T |
Tomato concentrate |
| 1 |
T |
Salted capers, rinsed |
|
|
chopped |
| 1 |
T |
Italian parsley, minced |
| 1 |
t |
Garlic, minced |
INSTRUCTIONS
Place the eggplants in a colander and sprinkle them with the salt. Let
them drain their bitter juices for 1 hour. Rinse and blot dry with
paper towels. Heat the olive oil in a wide pan, add the eggplant
cubes, and cook until they are lightly golden and soft, about 10
minutes, being careful not to burn them or let them turn brown.
Dissolve the tomato concentrate in 2 tablespoons water, Add the tomato
water to the pan along with the capers, and stir gently over high heat
to avoid crushing the eggplants; cook for 3 more minutes. Fold in the
parsley and garlic; cook for 5 more minutes over medium heat. Serve
the eggplants at room temperature with other vegetables as part of an
antipasto selection or as a side dish. Recipe from The Magazine of La
Cucina Italiana February 1999 ISSN 1090-4484 is published every two
months by The Mediterranean Gourmet & Travel Company, 230 Fifth
Avenue, NY NY Recipe by: The Magazine of La Cucina Italiana Converted
by MM_Buster v2.0l.
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