Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives

Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives
Photo by Randy Mayor

Ingredients

  • ½ cup chopped fresh parsley
  • 8 lemon wedges
  • 1 cup water
  • ½ teaspoon black pepper
  • 12 small red potatoes (about 1 1/2 pounds)
  • 6 large tomatoes, cored (about 4 pounds)
  • 2 tablespoons olive oil, divided
  • + 11 more ingredients
    • 5 cups thinly sliced onion
    • 1 ¼ cups julienne-cut celery
    • 2 tablespoons tomato paste
    • 1 ½ teaspoons dried oregano
    • 1 teaspoon honey
    • 1/3 cup pitted kalamata olives
    • ¼ cup capers
    • 2 garlic cloves, chopped
    • 2 ½ teaspoons salt, divided
    • 6 Japanese eggplants, cut diagonally into 1 1/2-inch-thick slices (about 2 pounds)
    • 2 red bell peppers

Place eggplant slices in a colander, and sprinkle with 2 teaspoons salt. Toss well, and drain 1 hour. Place eggplant slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Preheat broiler. Cut bell peppers in half lengthwise;...

View full recipe at My Recipes

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