Sweet-And-Sour Eggplant
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
45
Sourness
50
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
Olive Oil1 large
Onion (chopped)1 cup
Wine Vinegar (red-)1 cup
Sugar1 tsp
Black Pepper1 cup
Basil (chopped fresh)Directions:
1
Cut eggplant into 1/2-inch cubes and transfer to a colander
2
Toss with 2 tablespoons sea salt
3
Let drain 1 hour
4
While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute
5
Add tomato paste and cook, stirring, 1 minute
6
Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes
7
Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes
8
Drain in a colander and rinse under cold water to stop cooking
9
Gently squeeze eggplant to remove excess moisture and pat dry
10
Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch
11
(Return oil to 360°F between batches
12
) Transfer to paper towels
13
Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes
14
Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes
15
Cool to room temperature, uncovered, then chill, covered, at least 8 hours
16
Just before serving, stir in parsley and basil
17
Serve cold or at room temperature
18
Cut eggplant into 1/2-inch cubes and transfer to a colander
19
Toss with 2 tablespoons sea salt
20
Let drain 1 hour
21
While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute
22
Add tomato paste and cook, stirring, 1 minute
23
Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes
24
Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes
25
Drain in a colander and rinse under cold water to stop cooking
26
Gently squeeze eggplant to remove excess moisture and pat dry
27
Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch
28
(Return oil to 360°F between batches
29
) Transfer to paper towels
30
Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes
31
Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes
32
Cool to room temperature, uncovered, then chill, covered, at least 8 hours
33
Just before serving, stir in parsley and basil
34
Serve cold or at room temperature