Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Raisins
2 tb Capers
1/4 c Black olives, preferably oil
-- cured, chopped
1/4 c Basil, chopped
1/4 c Oregsno, chopped
1 ea Eggplant
1/2 ts Salt
2 ea Garlic cloves, minced
5 tb Olive oil
1 ea Red or green bell pepper,
-- chopped
1 ea Yellow onion, chopped
2 ea Tomatoes, chopped
1/4 c Balsamic vinegar
Salt pepper

Soak raisins in hot water until plump, about 5 minutes. Drain
place in a bowl with the next four ingredients. Set aside.

Cut eggplant in half lengthwise. Sprinkle cut sides with salt
allow to drain in a colander for 20 minutes. Wipe off salt pat
dry. Cut into 1 inch cubes set aside.

Saute half the garlic in 3 tb olive oil over medium-low heat until
just browned. About 3 minutes. Add eggplant saute, stirring
frequently, until soft just browned, about 8 minutes.

Saute remaining garlic in the rest of the oil in a separate pot over
medium low heat for 3 minutes. Add bell pepper onion saute till
onion is golden brown. Do not overcook. Add tomatoes cook for 2
minutes. Add this mixture to the eggplant.

Deglaze the pot used for the peppers by returning to stove raising
the heat. Pour in vinegar quickly swirl. Pour over eggplant
mixture. Add raisins plus salt pepper, mix thoroughly remove
from the heat. Set aside to let flavours blend for at least 30
minutes. Pour over hot polenta to serve.

"Vegetarian Gourmet" Spring 1995

Browse by categories