Eggplant Marinara

Discussion in 'Recipes' started by khanriaz10, Dec 11, 2009.

  1. khanriaz10

    khanriaz10

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    Cook At Home
    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
     
  2. kiwi9845

    kiwi9845

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    I Just Like Food
    Eggplant marinara sounds so yummy right now! This looks like a great recipe. Thanks for sharing Khanriaz10!
     
  3. bughut

    bughut

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    What you've got there sounds great, but where does the rice come in?
     
  4. bughut

    bughut

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    This thread is gonna disapear soon and i've got to know!!