Posted by: RisaG 10-08-99 5:49 PM
* Exported from MasterCook *
Mediterranean Eggplant (adapted)
Recipe By : RisaG/Paula Wolfert
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Tomatoes
Amount Measure Ingredient, Preparation Method
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1 large eggplant
4 tbsp olive oil
2 tbsp scallions, thinly sliced
1 small green bell pepper, finely diced
1 small red bell pepper, finely diced
1 tbsp garlic, minced
2 flat anchovy fillets, crushed with a fork or 4 tbsp anchovy paste
1 medium tomato, peeled/seeded/chopped
2 tbsp fresh lemon juice
salt and freshly ground black pepper
Preheat oven to 425°F.
Chop peel and chop eggplant into 1/2" dice. Place chopped eggplant in a baking pan sprayed with cooking spray. Spray some spray over eggplant and bake for 7 minutes, mix and then cook for another 5-6 minutes. Remove from oven.
Preheat a heavy medium saucepan, heat 3 tbsp olive oil. Add scallions and cook over low heat until soft and translucent, about 2 minutes. Add green and red bell peppers, garlic, anchovies or anchovy paste and tomato. Cook, stirring, for 15 minutes, set aside.
When you remove eggplant from oven, pour cubed eggplant into pepper mixture. Cook over moderate heat, stirring constantly, until all liquid evaporates and there is only oil and vegetables left, about 15 minutes. (Stir carefully to avoid scorching, but be sure to allow mixture to become somewhat darker in color.) Season with lemon juice and salt and pepper to taste.
Serve over white rice with a salad.
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