Eggplant Marinara

10
10
Joined Dec 2, 2009
INGREDIENTS
  • 1 one-pound eggplant, cut into 3/4" chunks
  • 1/4 cup rice,
  • vinegar
  • 1/4 cup chopped fresh basil leaves
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1/4 cup golden raisins
  • 2 tablespoons drained chopped pimiento
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons olive oil
METHOD:
1- Several hours or day before serving, prepare eggplant:
2- In large deep skillet or 5-quart saucepot heat 1 inch water to boil.
3- Add eggplant, cover, and simmer 5 min.
4- Drain eggplant in colander.5- In bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
6- Stir in eggplant; cover and refrigerate at least 2 hours, stirring occasionally.
7- About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture.
8- Cover and set aside, stirring occasionally; serve at room temperature.


NOTE: Serves 4
This recipe is taken from here
 
16
10
Joined May 26, 2009
Eggplant marinara sounds so yummy right now! This looks like a great recipe. Thanks for sharing Khanriaz10!
 

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