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  • Eggplant in Spicy Tomato Sauce

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    Love it
    6 posts, 6 voices, 573 views, started Aug 26, 2010

    Posted on Thursday, August 26, 2010

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    • inactive
      Diamond
      Offline

      I just made one of my favorite recipes so I’ve decided to post it here. I can’t remember if I’ve posted it in the past, so sorry if it is a rerun!

      2 Eggplants
      4 plum tomatos
      1 vidalia onion
      4 cloves of garlic minced
      1 small can of tomato paste
      4 tablespoons of olive oil (more or less)
      Chipotle Tabasco
      Hot Red Pepper Flakes - taste (I use alot and sometimes add more because the flavor cooks out)

      Slice 2 eggplants into 1/2 inch slices.
      Salt both sides and let them sit for at least 1/2 hour (it removes the bitterness).
      Rinse
      Pat dry and coat each piece lightly with flour
      Fry in olive oil until slightly brown
      Set aside on a paper towel (to absorb extra oil)
      Cook the tomatoes and onion in olive oil until soft.
      Add the other ingredients and cook it down

      Sometimes I don’t like the way it is cooking down so I add olive oil to get the right consistency. You need to play with it - the sauce recipe is my own, so it’s not exact.

      Layer sauce and eggplant in a storage container and leave it unopened until cool. Eat and enjoy or refrigerate overnight (the flavors meld and it is even better the next day!).

      I use it for everything (chicken, shrimp, string beans, and of course shakshuka). Add rosemary if you are going to use it on shrimp.

      +3
      Love it


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