Serving
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Eggplant with Tomatoes & Capers
Italy
  -   Melanzane Trifolate "A Fungitelli"
Serves
Effort:
Sched:
DoAhead:  
4 side  
**
1-1/2 hr  
Yes
A very flavorful vegetable side that goes well with pasta and particularly with meat dishes. If you want to use it as a combined vegetable / sauce for pasta cut the cubes just a little smaller, 1 inch or so.



2
15
1
1
1
1/4
tt
#
oz
T
cl
T
c
Eggplant
can Diced Tomatoes
Capers
Garlic
Parsley
Olive Oil, pure
Salt
Prep   -   (1 hr - 20 min work)
  1. Peel EGGPLANT (if large or white) and cut into cubes about 1-1/2 inches and plunge into water acidulated with citric acid or lemon juice.
  2. Drain Eggplant and salt it liberally. Let it sweat for 1/2 to 1 hour. Rinse until not too salty (see Working with Eggplants) and get them as dry as you can.
  3. Drain TOMATOES, retaining juice. Chop small and mix back into juice. Drain CAPERS and mix with Tomatoes.
  4. Chop GARLIC and PARSLEY fine. Mix.
Run   -   (35 min)
  1. Heat Olive Oil and fry Eggplant stirring intermittently until lightly browned.
  2. Stir in Tomato mix and simmer, stirring intermittently until the sauce starts to thicken.
  3. Stir in Garlic mix and simmer for a couple minutes more.
  4. Salt to taste.
  5. Serve hot as a vegetable side, or cold with bread or toast.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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