Ever looking for new eggplant recipes, I finished up my harvest of baby white eggplants on this recipe.
Not much different that traditional ratatouille, but the addition of green olives and artichokes make the dish.
I served it with lightly toasted pita bread, cut in wedges. Mmm-MMM!
Lee
Tunisian Eggplant – from Mollie Katzen’s "Still Life with Menu" Cookbook
(recipe re-printed with author's permission)
Preparation Time: About 40 minutes
Yield: Appetizer for six
Here is a South Mediterranean version of eggplant caponata (the famous Italian eggplant salad) featuring two outstanding guest stars: green olives and marinated artichoke hearts. It is so good it must be served as a course unto itself, accompanied by wedges of pita bread. (If you serve it with anything else, the other dish, no matter how good, might go unnoticed. *Ed Note: That is the TRUTH.)
It keeps beautifully, so go ahead and make it three or four days ahead of time, if that is most convenient for you.
1/4 cup olive oil (or more, as needed)
1 medium-sized onion, finely chopped
2 to 3 medium-sized cloves garlic, minced
1/2 teaspoon salt (or more, to taste)
1 large eggplant (peeling optional), cut into 1-inch cubes
3 tablespoons tomato paste
1/4 cup red wine vinegar
1 cup small pitted green olives
1 small jar (6 ounce) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces)
pinches of dried tarragon, basil and/or oregano (optional)
Not much different that traditional ratatouille, but the addition of green olives and artichokes make the dish.
I served it with lightly toasted pita bread, cut in wedges. Mmm-MMM!
Lee
Tunisian Eggplant – from Mollie Katzen’s "Still Life with Menu" Cookbook
(recipe re-printed with author's permission)
Preparation Time: About 40 minutes
Yield: Appetizer for six
Here is a South Mediterranean version of eggplant caponata (the famous Italian eggplant salad) featuring two outstanding guest stars: green olives and marinated artichoke hearts. It is so good it must be served as a course unto itself, accompanied by wedges of pita bread. (If you serve it with anything else, the other dish, no matter how good, might go unnoticed. *Ed Note: That is the TRUTH.)
It keeps beautifully, so go ahead and make it three or four days ahead of time, if that is most convenient for you.
1/4 cup olive oil (or more, as needed)
1 medium-sized onion, finely chopped
2 to 3 medium-sized cloves garlic, minced
1/2 teaspoon salt (or more, to taste)
1 large eggplant (peeling optional), cut into 1-inch cubes
3 tablespoons tomato paste
1/4 cup red wine vinegar
1 cup small pitted green olives
1 small jar (6 ounce) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces)
pinches of dried tarragon, basil and/or oregano (optional)
- Heat the olive oil in a large skillet. Add the onion, garlic and salt, and sauté over medium heat until the onion is soft and translucent (5 to 8 minutes).
- Add the eggplant cubes, stir and cover. Cook until the eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 tablespoon at a time, if needed to prevent sticking.
- Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives and remove from heat.
- Stir in the artichoke hearts, then cool to room temperature. Taste to adjust the seasonings, adding the optional herbs, if desired.
- Cover tightly and chill. Serve cold or at room temperature
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