| 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
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