Melanzane A Funghetti

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1-1/2 pounds eggplants, cubed
1 tablespoon salt
1/2 cup extra-virgin olive oil
1 tablespoon tomato concentrate
1 tablespoon salted capers, rinsed, chopped
1 tablespoon italian parsley, minced
1 teaspoon garlic, minced

Place the eggplants in a colander and sprinkle them with the salt. Let them drain their bitter juices for 1 hour. Rinse and blot dry with paper towels. Heat the olive oil in a wide pan, add the eggplant cubes, and cook until they are lightly golden and soft, about 10 minutes, being careful not to burn them or let them turn brown. Dissolve the tomato concentrate in 2 tablespoons water, Add the tomato water to the pan along with the capers, and stir gently over high heat to avoid crushing the eggplants; cook for 3 more minutes. Fold in the parsley and garlic; cook for 5 more minutes over medium heat.

Serve the eggplants at room temperature with other vegetables as part of an antipasto selection or as a side dish.



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