Eggplant Provencale
Zutaten
- 3 1/2 to 4 c. eggplant, peeled and diced
- 1 1/2 Tbsp. salt
- 1 onion, sliced thin
- 1 green pepper, sliced thin
- 1/2 c. marinara sauce (canned)
- 1 clove garlic, pressed or garlic salt
- 1 tsp. basil, dried
- 1/2 tsp. thyme, dried
- 1/3 c. Vermouth (dry)
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Anleitung
1. Macerate eggplant with salt for about 30 minutes to remove liquid and soften.
2. Drain.
3. Saute in a film of olive oil, green pepper and onion; don't brown.
4. Set aside.
5. Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant.
6. Cook down to thicken.
7. Serve as a vegetable or over cooked pasta.
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