Stewed eggplant recipe How to prepare
Ingredients for Stewed eggplant recipe:
• 4 1/2 pounds eggplant
• Olive oil for frying
• Parsley or basil, minced
• 10 ripe plum tomatoes, blanched, peeled and chopped.
• 1/4 pound black Gaeta olives (you will likely want mild olives here)
• 2 tablespoons capers, rinsed
• 1 clove garlic, minced
• Salt
Dice the eggplant, salt it, and let it sit for an hour, then rinse
the pieces and pat them dry. Fry them, about a third at a time, in
hot oil, and drain them on absorbent paper.
Put 2 tablespoons of oil in a pot, sauté the garlic until it is golden, and stir in the tomatoes and the herbs. Simmer for ten minutes, then add the eggplant, capers and olives. Simmer for a few minutes more and it’s ready.
These eggplants are also quite nice when used as a filling for stuffed peppers or tomatoes!
A wine? White, for example Greco di Tufo.
Yield: 6 servings Neapolitan stewed eggplant.
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