[Sca-cooks] eggplant bitterness was Cooking Turnips - OOP

[Daniel Myers]

On Tuesday, October 22, 2002, at 09:43 AM, Martin G. Diehl wrote:

> How about caponata?


I made some last night using eggplants and tomatoes from the garden
(somewhat of a miracle in that the deer and rabbits actually missed two
ripe tomatoes).

2 small eggplants, diced
2 roma tomatoes, diced
1/2 onion, chopped
1 handful green olives, chopped
1 Tbsp. capers
1 clove garlic, minced
2 Tbsp. sugar
1/4 cup red wine vinegar
olive oil

Saute onions in olive oil until translucent (don't let them carmelize)
and set aside.  Saute eggplant in olive oil until "golden".  Return
onions, add everything else, and simmer for at least 20 minutes,
stirring occasionally.  Serve hot or cold as a relish, or dip, or
whatever.

- Doc


--
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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