Philadelphia Stories recently posted “Making Eggplant Disappear” as an online bonus to their magazine. For readers who are interested in making the Eggplant Caviar recipe that my family enjoys, here are the instructions:
EGGPLANT CAVIAR
1 large onion, chopped
1 green bell pepper, chopped
2 cloves of garlic, minced
¼ cup vegetable oil
1 medium eggplant, peeled and chopped
4 plum tomatoes, chopped
1 teaspoon salt
½ teaspoon pepper
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
½ cup dry white wine or chicken broth
Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat for about 5 minutes. Add eggplant and sauté until tender, about 10 minutes. Stir in tomato and remaining ingredients. Cook, stirring occasionally, about 5 minutes or until liquid is absorbed. Serve warm or chill up to 1 week. Serve with crackers or toasted pita bread triangles. Can also be served in a pocket pita as a sandwich.
Yields about 3 cups
To read “Making Eggplant Disappear,” visit the Philadelphia Stories website at https://philadelphiastories.org/article/making-eggplant-disappear/
CarolineChatter 