Sweet-and-Sour Eggplant

Sweet-and-Sour Eggplant
Photo by Martyn Thompson

Ingredients

  • 1 deep-fat thermometer
  • ½ teaspoon black pepper
  • 2 pounds eggplant (preferably small but not Asian)
  • ¼ cup bottled capers
  • ¼ cup fresh basil
  • ¼ cup parsley
  • 1 cup large green Sicilian olives
  • + 10 more ingredients
    • ¼ cup sugar
    • 1 28-oz can whole Italian tomatoes
    • 11 garlic cloves
    • 1 large red or yellow bell pepper
    • 2 tablespoons tomato paste (preferably from a tube)
    • 2 ½ cups olive oil
    • 7 teaspoons coarse sea salt (preferably Sicilian)
    • 5 celery ribs
    • 1 large onion
    • 1/3 cup red-wine vinegar

Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour. While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until gold...

View full recipe at Epicurious

Comments

Variations on Sweet-and-Sour Eggplant

  • Sweet-and-Sour Eggplant
    • 2 tablespoons water
    • 2 tablespoons chopped mint
    • Salt and freshly ground white pepper
    • 1 28-ounce can peeled Italian tomatoes
    • clove(s) 2 garlic
    • +14 other ingredients


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