I diced up a whole eggplant (medium size). Salted for 30 minutes
then wiped clean. Then I diced up an onion and sauteed with 3 celery
ribs diced, 3 plum tomatoes diced and lots of garlic minced..and
parsley. I cooked that for about 10 minutes, added in 1/4 jar of
capers (from 3.7 ounce jar) and a handful of green olives halved, and
sprinkled in some pine nuts. Cooked another 5-10 minutes.
Then I took that mixture out and put in a bowl while I sauteed the eggplant in 2 batches until cooked down. I then added the first mixture into the eggplant, with 1/3 cup balsamic
vinegar, 2 TBSP sugar and about 2 TBSP tomato paste (maybe a little
more). I let all of it simmer for about 30 minutes on low. Salt and (red) pepper to taste!
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