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Italian Cuisine is popular around the world and has two main styles. Northern Italian cuisine usually has a lighter, creamier sauce where the Southern counterpart generally contains thicker, richer tomato-based sauces.
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Eggplant Italiano
by the Editors of Easy Home Cooking Magazine
Cook Time: 3-1/2 hours (LOW)
Prep Time: 10 minutes
Yield: Makes 6 servings
Ingredients:
1-1/4
pounds eggplant, cut into 1-inch cubes
2
medium onions, thinly sliced
2
stalks celery, cut into 1-inch pieces
1
can (16 ounces) diced tomatoes, undrained
3
tablespoons tomato sauce
1
tablespoon olive oil, divided
1/2
cup pitted ripe olives, cut in half
2
tablespoons balsamic vinegar
1
tablespoon sugar
1
tablespoon capers, drained
1
teaspoon dried oregano or basil leaves
Salt and black pepper to taste
Fresh basil leaves, leaf lettuce and red jalapeño pepper* for garnish
Preparation:
1.
Combine eggplant, onions, celery, tomatoes with juice, tomato sauce and oil in slow cooker. Cover; cook on LOW 3-1/2 to 4 hours or until eggplant is tender.
2.
Stir in olives, vinegar, sugar, capers and oregano. Season with salt and pepper to taste. Cover and cook 45 minutes to 1 hour or until heated through. Garnish, if desired.
This recipe appears in: Italian
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Eggplant Italiano." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/eggplant-italiano-a-recipe.htm> 15 May 2008.
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