Blanketed eggplant

Yield: 4 servings

Measure Ingredient
8 smalls Japanese eggplants, peeled
16 larges Mint leaves
4 larges Garlic cloves, 2 flattened, 2 slivered
2 cups Olive oil (for deep frying)
2 pounds Tomatoes
7 tablespoons Extra-virgin olive oil
1 medium Onion, chopped
6 \N Basil leaves, fresh
1 tablespoon Oregano, dried
1½ tablespoon Capers, drained

Place eggplant on a double thickness of paper towels, salt generously, let stand 1 hour. Pat dry with paper towels. Cut two deep incisions (lenghtwise) in each eggplant. Using the tip of a knife, push 1 mint leaf and a garlic sliver into each incision.

Pour 2 cup of oil into a heavy medium saucepan and heat to 375 F. Add eggplants in batches and fry until deep golden brown, about 4 minutes.

Transfer to paper towels and drain.

Blanch tomatoes in boiling water for 20 seconds, drain, peel, and cut in half. Squeeze out the seeds and coarsely chop the tomatoes, set aside.

Heat 4 Tbsp of oil in a large pot over high heat. Add flattened garlic cloves and saute until light brown; about 3 minutes. Discard garlic.

Add onion and saute until translucent, about 5 minutes. Add tomatoes, basil, and oregano. Simmer until thick and reduced to about 3 cups, about 20 minutes.

Mix capers and 3 Tbsp of olive oil into sauce, season with salt & pepper to taste. Reduce heat and add eggplants. Simmer 5 minutes, stirring gently. Spoon sauce onto platter and top with eggplants.

Serve warm or at room temperature.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95

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