Eggplant Provencale
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A italian take on eggplant provencale, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 3 1/2 to 4 c. eggplant, peeled and diced
- 1 1/2 Tbsp. salt
- 1 onion, sliced thin
- 1 green pepper, sliced thin
- 1/2 c. marinara sauce (canned)
- 1 clove garlic, pressed or garlic salt
- 1 tsp. basil, dried
- 1/2 tsp. thyme, dried
- 1/3 c. Vermouth (dry)
Method
Macerate eggplant with salt for about 30 minutes to remove liquid and soften.
Drain.
Saute in a film of olive oil, green pepper and onion; don't brown.
Set aside.
Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant.
Cook down to thicken.
Serve as a vegetable or over cooked pasta.
Rate:
