Yield: 6 servings
|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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.