Eggplant Marinara

Serving Size : 4
1 one-pound eggplant --cut into 3/4" chunks
1/4 cup rice-wine vinegar
1/4 cup chopped freshbasil leaves
1 tsp dried oreganoleaves
1/2 tsp sugar
1/2 tsp ground blackpepper
1/2 tsp salt
1 clove Garlic --finely chopped
1/4 cup golden raisins
2 tbs drained choppedpimiento
2 tbs pine nuts-- toasted
2 tbs olive oil

Several 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.

additional informations

Recipe group Lunch,Starter,Bread
region Italian
Karen C. Greenlee - greenlee@bellsouth.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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