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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

The Appetizer of Eggplant Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. ex virgin olive oil
3 c. unpeeled,cubed eggplant(almost soft,seedy)
1/4 c. finely chopped sweet onion
1/4 c. finely chopped heart of celery
1/4 c. sliced (red stuffed) green olives
1/8 tsp. oregano AND basil
1/4 tsp. sea salt
1 tbsp. finely chopped capers
1/2 c. H2O
1 tbsp. CENTO(the ONLY Italian canned) paste
1/4 c. CENTO crushed tomatoes
1 pinch sugar
1 tsp. red wine vinegar

Directions:
Directions:
-add olive oil to pan,stir w wooden spoon
-add onion,celery,herbs,salt,capers n eggplant
-saute low/med 15 min(no oil smoking)
-add H2O,paste,tomatoes,sugar n vinegar,stir
-simmer until eggplant et al is SOFT
-mixture should be fairly viscous,adj w H2O if thick
-continue cooking or adj w prediluted corn starch
-in cold H2O if too thin(reminder:coolin' WILL
thicken
-allow scents and juices to mingle in fridge overnight
-allow juices to mingle overnight in fridge

Number Of Servings:
Number Of Servings:
2-6
Preparation Time:
Preparation Time:
Depends
Personal Notes:
Personal Notes:
-I created this ca.1974
-YOU can start here and add your own thoughts
-Getting the consisteny of the cooked eggplant
is the key.
-Question:Which one does not 'fit'(explain)
..........1)eggplant
..........2)tomato
..........3)bell pepper
..........4)irish potato
to find out,email me at endocene300@yahoo.com

 

 

 

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