|6.00 tablespoon||extra-virgin olive oil|
|2.00 pounds||eggplant; peeled, and|
|1||; cut into 1 cubes|
|1½ cup||chopped onions|
|1.00 cup||chopped fennel|
|1.00 cup||chopped red bell pepper|
|1.00 teaspoon||minced garlic|
|2½ cup||coarsely-chopped tomatoes|
|¼ cup||red wine vinegar|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|3.00 tablespoon||capers; rinsed|
|2.00 tablespoon||green olives; quartered|
|¼ cup||pine nuts; toasted|
|½ cup||chopped fresh basil|
In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper.
Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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