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|Eggplant a la Mattea
|Recipe contributed by Mattea Francesco
- 1 eggplant
- 1 red onion
- Splash red wine vinegar
- 1 tablespoon chopped capers + 1 tablespoon of liquid
- 1 teaspoon sugar
- 2 tablespoons pine nuts
- 2 tablespoons chopped raisins
- 2 tablespoons olive oil
- Hot pepper flakes (optional)
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
|Coarsely chunk eggplant and toss with 1 teaspoon salt. Place in colander with heavy plate on top to extract bitter juices for 1 hour. Rinse and pat dry. Toss with olive oil and coarsely chunked red onion. Roast in a 400 degree oven for 20 minutes.
Toss eggplant and onion mixture with remaining ingredients. Let sit at room temp. Serve as topping for bruschetta or as a side with meat, chicken, eggs.
The longer this marinates the better the flavors become. This recipe is very forgiving and amounts of ingredients can be adjusted to individual needs and tastes.
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