| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Ckright3 | 6 | servings | |
INGREDIENTS
| 2 | lb | Eggplant; any variety, sliced lengthwise |
| ; into 1/4" slices | ||
| 3 | tb | Olive oil |
| 3/4 | c | Chopped yellow onions |
| 5 | Garlic cloves; roasted | |
| 1 | c | Diced celery |
| 1 1/2 | c | Seeded and chopped tomatoes; fresh or canned |
| 2 | tb | Drained capers |
| 3 | tb | Toasted pine nuts |
| 2 | tb | Golden raisins or currants |
| 16 | Kalamata olives; chopped | |
| 2 | tb | Light-brown sugar |
| 1/3 | c | Red wine vinegar |
| Kosher salt; to taste | ||
| Red chile flakes; to taste |
INSTRUCTIONS
Preheat the oven to 400 degrees. Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve. In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days. This recipe yields 6 to 8 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-22-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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