Marinated eggplant
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]ks۶\ m En\Ii6DB,`HP](YvS4E/p, >:5qd{tȲ}*`KFSl̴dt`Ķ4OuAl+dف ő<4"dY(|"[ftWEz0p⼒mpQު a3: 90HC:$E$\:9&cz-MFf1QW؎Vfճ@pA wkzN)[ ֐IhPھ1DD]5sԄ15'N>{1tIY: qqitU_;f1iY5Ԙ(hw_5N^Mn'ٻ9^C'4XУg Efa'd5xw|xH5>σѓK~1#<9 _:z>/[?kgs9ҫml^WfK/k`;ngƆV$]- ($_^ko4 wǩHRiw lr UQ.ɔg].O;WN̉goGGO'7Q ح]Gs>ܹ|Sl^G(jKFC{@rzJ޵?C;SP-;pM.3ÖZ4V!o\>kO:_cW-^ԛWszK/'/&l|t͠,*cORTx~']O(=CVG7Ƌc Aq!+!SL"C!URdxq^4SҖ"1*Q @ ȹڢ qy]SFgyY<={ 8$؞9_qy{ɔ$t(u2dKKV{G< q{vF&o_=)-+V&8έ "  3 FKYHX) iCՙS9D&slj1 Kg2R1aSb{!/({nr63AcϠNw| VOY Şe$NNz.$/cP",t25bۨo`2ʐqUݏ?܁_`k Fx`cq a pO={R P8]R!ʔ^YZ 6V#xcax7CȽp$'Z$Wq>1="%PI*ӆo_VhNRD|Q* %,GAăɞORs=Pժ0!0- NZ nzF ׾^ 8do:v $ȽNJ4]Yz?~PK|8u]SjUھ,ƀg]'#!+ݞs倱vVBYN>d'Twp=Od{HQRX&>O)g w-zPKiyPCIFe}k1N{.\G_)8, `>G@,y_N hTE(Aw1U9A<-1`X  'X";eC^m)>"bhNV98!$SFJm5p{NW9~"<+ލܙ| S^` Z:EW@d@8oߕA`b1b:伝3CKh5)MrO]ȴ S' F \E41\z]{MiaoojUu\)qAVҕ%d !/1[QPbt)RݺLni֪0/TMbP(`RYa4MM<˫"{\) OԿE *1#/X qTeOb2=3f% ̽J(L^8!X^ꐻ6Ww)ءr:."ڑ 3 Ov_3qG* K;kEԿ9ԉon-xťRoC_]|[wvV,nF@8[-Z\M +x.m,E#QĂQ.c`מ+"H+ֱ++_5^ަ[Ռ$ %TdhݷNjMA\+>U ʆVmC6U~;|jfZ|hRVzZa =9 ?ܪ`jD-$\SSF%ZBfkq2^⤥&*vɞYL2(t +Eu$GtDl]X 21p*GxXLȨ,, _%̈́Y>?=?lwm}ڭàՃS{-~Y 6,zI:#p*NB":E5iӫuNƕӨ0\ YjڢAPsy*ZH&3mGnCb b\TBqsg`^Nx} $M .B @8 <@r{HƑeķ5* s/ tU޸-J8msd)-Ny.چKlt3F[sb:%0;v;lC ?M vlڭR#sY/_jىE:Qfя鲿emh]Lh݆+6G{>41K2bk6l67ҁcVu%8 7uM=c(2bϰq#BXn 18LІqp@q?u lH6QH rřa&MRduZ#p &n.ji%l]m)b.!=G L%:(W7-8\u4 4\*8<^@%:Ӂ4^ӀP1=X utr.-yi @.aH2xyT˘4:i!87xe4MJyd'd§|R0kdӰQ#B oe݇6t":d=Lc0&,(cEr!p)ř.,:8&!ց<2,di izG$7 .x#JuPOߴIfL <2H *J^xLy1 #2MǸyFi4fo93@ 1.+ri-XLfBl5 sXёIi  ձ eiBXEi8r'x7"dZ[u4c?t3pKʒz<4!|#&HaҌELa0~1\ŬKqo-OZhcHcQr31-<{{)":ީ7m8j] xƉB0dMa`g}״U0-ѱU!]8K v]tM+-ۡXcNk؄Kx&i,TL?UYZ 6 "~=8J X Bp-?3o.@?u3pE~|ilkzg[ilg$Ku3{"Di lZd,M3mถIܞK\Mu3 `' ,hj;K a3.]Sȵ3mΥ vF(%eSg\Kߨf|wтϰv ,8"Ql 2L5a\ 1L @Fe7&tr;/շeCL!H)unԮ" ݪle֗rP. ]}yay\ljՐs;߲Fmesֽԧu_1ymŪ@mO<ß׆nӹC>=--ꣳeFs-b' м؍[C!^or[-ay\ˍO_v8`c 
Marinated eggplant
  Eggplant    Italian    Side dish    Vegetables    Low Fat  
Last updated 10/4/2011 8:02:30 PM. Recipe ID 26475. Report a problem with this recipe.
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      Title: Marinated eggplant
 Categories: Salads, Italian, Side dish, Vegetables, Low-fat
      Yield: 4 Servings
 
      2 lb Eggplant, chopped
    1/4 c  Vegetable stock
      2 ea Tomatoes, chopped
      2 tb Tomato paste
      1 ea Onion, chopped
      2 ea Garlic cloves, minced
    1/2 c  Celery, finely chopped
      2 tb Red wine vinegar
    1/4 ts Black pepper
    1/4 ts Fennel seeds
      1 tb Capers, chopped finely
      1 ea Tomato, chopped
      2 tb Parsley, chopped
 
  Sprinkle the chopped eggplant with salt to draw out the excess
  moisture, this will intensify its flavour.  Drain in a colander for
  20 minutes. rinse thoroughly & set aside.
  
  Heat stock in a very large skillet over medium heat for 1 minute. Add
  the tomatoes, tomato paste, onion, garlic & celery & continue to heat
  for another 5 minutes.
  
  Add the eggplant, red wine vinegar, pepper, fennel & capers.  Cover &
  simmer for 20 minutes or until the eggplant is tender.  Mix in the
  last chopped tomato.  Cover & refrigerate for at least 1 hour.  Serve
  garnished with parsley.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 




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Recipe ID 26475 (Apr 03, 2005)

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