Turkish eggplant & peppers(patlicanli markarn
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Turkish eggplant & peppers(patlicanli markarn
  Turkish    Eggplant    Chiles    Vegetables  
Last updated 6/12/2012 1:27:58 AM. Recipe ID 63127. Report a problem with this recipe.
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      Title: Turkish eggplant & peppers(patlicanli markarn
 Categories: Chiles, Vegetables, Turkish
      Yield: 4 Servings
 
      4 sm Japanese eggplants
           (or regular eggplant)
           Salt
      2    Sweet red peppers
      2    Poblano chilies
           Olive Oil
      1 md Red onion, finely chopped
      3 cl Garlic , minced
      2    Ripe tomatoes, peeled and
           Chopped or canned
      2    Sprigs thyme
           Handful of chopped
           Flat-leaf parsley
           Splash of wine vinegar
      1 lb Spaghetti
 
  Spaghetti with Eggplant, Roasted Red Peppers and Poblano Chiles
  
  Cut the eggplant in 1/4-inch thick round slices, sprinkle with salt
  and let stand 40 minutes.
  
  Roast, seed, peel and cut the peppers and chilies into 1/4-inch-wide
  strips. Rinse the eggplant, squeeze dry and fry in olive oil until
  brown on all sides. Discard oil.
  
  Heat 2 to 3 Tbsp. olive oil in a large pan and cook onion and garlic
  until soft. Stir in the tomatoes and thyme sprigs and cook until they
  become soft and form a sauce. Stir in the peppers and eggplant, cover
  and simmer briefly to make sure that the vegetables are soft. Stir in
  parsley, season with salt and add a splash of vinegar to taste.
  Remove from heat, remove thyme sprigs and keep warm.
  
  Cook the pasta, drain thoroughly, toss with the sauce in the pan and
  serve hot. Elyn Macek
 




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Recipe ID 63127 (Apr 03, 2005)

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