We have two recipes for Eggplant (Grandma's own).
Try them both!
ender then drain.
Meanwhile, for the caponata, heat oil in a
Toss eggplant with salt and place in
Wash eggplant; do not peel.
Cut into 1/2-inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside.
Saute onion in same oil until tender.
Add garlic, celery, tomatoes and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar. Add to vegetable mixture.
Season with salt and pepper.
Cook for 5 minutes more.
Serve chilled.
Serves 6.
Brown eggplant in a little olive oil.
Saute onions in olive oil until soft and golden.
Saute celery in olive oil until soft and golden.
In small saucepan, mix sugar and wine vinegar.
Add eggplant and all other remaining ingredients.
Cover and cook over low heat for 20 minutes.
Allow to cool.
Refrigerate.
Keeps in refrigerator 5 days.
Can be frozen.
Serve with pita or bagel chips.
Heat oil in a skillet on medium-high.
Add celery and onions and cook for approximately 5 minutes, until onions are limp.
Add eggplant cubes and saute just until tender.
Add tomatoes, wine vinegar, a little sugar, salt and pepper.
Cook over low heat for 5 minutes, stirring occasionally.
Remove from heat; stir in capers and olives.
Cover and chill until serving time.
Serves 6.
In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
Transfer mixture to a (9x13) glass oven proof baking dish.
Bake at 350\u00b0 for 35-45 minutes until eggplant is tender.
Serve.
Peel and chop eggplant.
Chop onion, peppers and garlic. Drain mushrooms.
Combine all ingredients in a large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour.
Stir frequently.
Cool and refrigerate before serving.
Serves 12 to 16.
Peel and cube eggplant; saute with garlic and onion in olive oil until golden.
Add celery and tomato paste; cook for 3 minutes.
Add olives, vinegar, sugar, salt and pepper.
Simmer 15 minutes.
Stir frequently.
Serve hot or cold with a loaf of Italian bread.
ncrease heat to high. Add eggplant and cook, stirring, 3-4
Cube the eggplant into 1/2-inch thick pieces.
Fry lightly until brown in 1/2 cup oil.
Place all ingredients together in large spaghetti pot; cook for 1/2 hour, covered, until thick.
Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Layer the eggplant slices in a large colander, sprinkle both sides of each layer lightly with salt.
Put a plate on top so it rests on the eggplant and put something heavy on the plate. Put the colander over a shallow bowl and let stand 1-2 hours to drain the excess moisture.
For sauce (Gravy):
In a
lastic wrap. Chill in refrigerator for 20 minutes.
After chilling
Slice eggplant and salt each side
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
Cut eggplant lengthwise into thin slices.
Lay bell peppers, zucchini, eggplant, and onion on baking sheets.<