Dave loves this stuff. Will keep for 2 weeks.
2 large eggplants, peeled and chopped
1 Tbs Kosher salt
3/4 cup olive oil
2 large white onions
1 large can (about 20 oz) Italian tomatoes
1/4 lb green olives
1/8 - 1/4 cup capers
1/3 cup red wine or wine vinegar
2 Tbs sugar
6 anchovies, rinsed
Salt and pepper
Sprinkle eggplants with salt. Let sit for 30 minutes.
Brown eggplant and onions in oil. Add remaining ingredients. Simmer 30 minutes.
Serve on crostini bread slices (lightly toasted slices of French bread).
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