Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sm Japanese eggplants, peeled 7 tb Extra-virgin olive oil
16 lg Mint leaves 1 md Onion, chopped
4 lg Garlic cloves, 2 flattened, 6 Basil leaves, fresh
-2 slivered 1 tb Oregano, dried
2 c Olive oil (for deep frying) 1 1/2 tb Capers, drained
2 lb Tomatoes

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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