Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Eggplant; any variety, sliced lengthwise |
\N \N | ; into 1/4\" slices |
3 tablespoons | Olive oil |
¾ cup | Chopped yellow onions |
5 \N | Garlic cloves; roasted |
1 cup | Diced celery |
1½ cup | Seeded and chopped tomatoes; fresh or canned |
2 tablespoons | Drained capers |
3 tablespoons | Toasted pine nuts |
2 tablespoons | Golden raisins or currants |
16 \N | Kalamata olives; chopped |
2 tablespoons | Light-brown sugar |
⅓ cup | Red wine vinegar |
\N \N | Kosher salt; to taste |
\N \N | Red chile flakes; to taste |
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-22-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.