Ingredients
May 7, 2008
Copyright 2008 Lynne Rossetto Kasper
The narrow Japanese eggplants are not as bitter as the large globe eggplants common in most grocery stores. Salt and press eggplant, regardless of what the recipe says.
- Cut the eggplant in a small dice. Salt and press it between a clean kitchen towel. Leave it for a couple of hours.
- Brown the eggplant in a generous amount of olive oil with lots of onion as well as celery, and a bit of carrot.
- Add a ton of garlic.
- Add Basil and Oregano.
- Add 1/2 cup of Vinegar, boil the vinegar down to next to nothing.
- Add Tomatoes, good whole Olives, Raisins, a bit of Hot pepper, if you want, and some black pepper.
- Cook until everything is very tender, but still holds its shape.
Serve room temperature.
Pile on roasted bread with garlic and olive oil or eat as an anti-pasto. Toss with pasta if you like.
Instructions
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