one-pound eggplant --cut into 3/4" chunks
chopped freshbasil leaves
Garlic --finely chopped
pine nuts-- toasted
PreparationSeveral hours or day before serving, prepare eggplant:
In large deep skillet or 5-quart saucepot heat 1 inch water to boiling.
Add eggplant, cover, and simmer 5 minutes.
Drain eggplant in colander.
In medium-size bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
Stir in eggplant; cover and refrigerate at least 2 hours or overnight, stirring occasionally.
About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture.
Cover and set aside, stirring occasionally; serve at room temperature.
Recipe group: Lunch,Starter,Bread.
Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).|
Thank you in advance.
This recipe from Karen C. Greenlee - email@example.com was inserted by Renato Pichler / 2002-04-30 22:26:37