Description
Italian style eggplant appetizer. Very versatile. It's equally good served warm or at room temperature with crusty italian bread, as well as hot over pasta or chilled as a salad.
Ingredients
- Olive Oil
- Eggplants
- Red Pepper
- Green Pepper
- Red Onions
- Garlic
- Capers
- Anchovy Fillets
- Balsamic Vinaigrette
- Brown Sugar
- Tomato Puree
- Basil
- Oregano
- Salt And Pepper
- Red Wine Vinegar
- Green Olives
Instructions
- Heat about 1 / 4 inch of oil in a large saute pan
- Brown the eggplant in the oil in small batches
- Set aside in a stainless steel bowl
- Heat more oil
- Saut peppers until soft
- Add sauted peppers to bowl with the eggplant
- Cook onions and garlic until onions are tender
- Add brown sugar and vinegar and cook 2 minutes more
- Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce
- Pour sauce over eggplant and peppers and toss to coat
- Add capers, anchovies and herbs, and mix well
- Adjust seasonings to taste
- Serve warm or at room temperature with slices of crusty italian bread
- Also excellent served hot on top of pasta or chilled and served as a salad