Sauteed eggplant with tomato & onion topping
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Sauteed eggplant with tomato & onion topping
  Eggplant    Onion    Toppings    Vegetables  
Last updated 6/12/2012 1:22:12 AM. Recipe ID 54720. Report a problem with this recipe.
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      Title: Sauteed eggplant with tomato & onion topping
 Categories: Vegetables, Cyberealm
      Yield: 4 Servings
 
      1    Eggplant, trimmed
      1    Onion, chopped
      3 tb Olive oil
      2 cl Garlic, minced
      2 ea Tomatoes, chopped
      1 ts Oregano, crushed
    1/2 c  Dry red wine
      4 tb Grated Parmesan cheese
      2 tb Parsley
 
  Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
  sides (to draw out water), and let slices drain in colander for 30
  minutes. While eggplant is draining, cook the onion in 1 tb olive oil
  over moderate heat, stirring until golden; stir in garlic, tomatoes,
  oregano and wine and simmer, stirring occasionally, for 10 minutes,
  or until liquid is almost evaporated.  Stir in the Parmesan cheese,
  parsley and salt and pepper to taste; transfer the topping to a bowl,
  cover and keep warm.
  
  Brush salt from surfaces of eggplant, rinse quickly and pat dry.  In
  the skillet, heat the remaining olive oil until hot, but not smoking
  and cook the eggplant, browning on one side, then turn, reduce heat,
  and cook an additional 5 minutes or more until tender.  Transfer to
  plate, spoon the tomato and onion topping onto it, and serve with
  additional cheese.
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 




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Recipe ID 54720 (Apr 03, 2005)

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