0 recipes from contoocook and beyond


l-l/2 lbs. unpeeled eggplant, cut into 3/4″ cubes
l tbsps. Kosher salt
l/2 cup olive oil
l cup coarsely diced onion
4 med. sweet red peppers cut into 3/4′ squares
l cup diced celery
8 med. ripe Italian tomatoes, pureed to make 2 cups puree
l/4 cupred wine vinegar
l-l/2 tbsps. sugar
l/2 tsp. minced garlic
l/4 cup pitted sliced black olives
3 tbsps. capers
Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain in colander for l/2 hr. then pat dry with peper towels. Preheat oven 375. Heat olive oil in l2″ skillet and saute onion, peppers and celery over med. high heat for 5 mins. stirring. Add the eggplant and tosss for anotehr 5 mins. Add the tomato puree, wine vinegar, sugar & garlic and stir for 2 mins. longer. In ovenproof baking dish, bake the salad uncovered for 20 mins. Add the olives and capers and stir well. Bake l5 mins. more or until most of liquid has evaporated. Cool then taste and season with s&0. Refrigerate covered for 24 hrs. before serving. It will keep for at least a week in fridge or freeze. Prodigy

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