Yield: 16 Servings
|½ cup||Olive oil|
|½ pounds||Onions; sliced thin|
|½ pounds||Green peppers; roasted, peeled and cut into thin strips|
|¼ pounds||Carrots; sliced thin or julienned|
|2 tablespoons||Tomato paste|
|½ cup||Tomato sauce|
|4 larges||Garlic cloves; sliced thinly ( I mince)|
|2 smalls||Bay leaves|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||White pepper|
|1 pounds||Tomatoes; peeled, squeezed and seeded (canned are ok)|
|¾ pounds||Eggplant; in small cubes|
|½ cup||Olives (which I skip)|
|2 cans||Tuna (6 1/2 oz each)|
My aunt's friend, who gave me the recipe, calls it antipasto, but I, being of a purist turn of thought, refuse to do that. I call it Escabeche de Atun Y Berenjena. (something of tuna and eggplant) I'm not sure of the translation of escabeche. (Don't tell my boss...translations are on my job description!) Sort of pickled, sort of seviche, but actually cooked and served cold.
Have everything chopped and ready to go (mise en place). heat oil over med.
heat in large pot. add onions, green peppers, garlic and bay leaves. cook slightly (5 min), stirring occassionally. Add rest of ingredients except tuna. cover and simmer 30 minutes, stirring every 10 or so. After this time, add tuna and cook another 30 min, uncovered the last 10. Take off heat, cool slightly, turn onto glass or ceramic bowl (her notes, not mine), cover and refrigerate. serve cold with crackers.
Posted to FOODWINE Digest by Ana Kurland <akur@...> on Sep 12, 1997