| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Miamiherald, Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggplants |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Onion; chopped fine |
| 1 |
tb |
Fresh chopped garlic |
| 5 |
|
Celery ribs; chopped fine |
| 1 |
tb |
Basil |
| 2 |
tb |
Dried oregano |
| 1 |
c |
Tomato puree |
| 1/4 |
ts |
Salt |
|
|
Red pepper flakes to taste |
| 1 |
ts |
Red wine vinegar |
| 1 |
tb |
Sugar |
| 2 |
tb |
Bread crumbs |
INSTRUCTIONS
Cut eggplant into 1-inch cubes, leaving skin on. PLace eggplant in pot and
cover with water. Boil until tender and soft but not to the breaking
point. Drain. In a skillet, heat olive oil and saute onions, garlic, and
celery until onion becomes golden. Lower heat and add basil, oregano,
tomato puree, salt, red pepper flakes and vinegar. Stir and blend on low
heat for 5 minutes. Add sugar, stir, add the eggplant, remove from heat and
let cool to room temperature. When cool, add bread crumbs and chill.
Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%)
Source: Rinieri's Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96
format by Lisa Crawford, 7/28/96
Posted to MM-Recipes Digest V3 #204
Date: 29 Jul 96 00:11:01 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”