Minted Sweet-and-Sour Eggplant

By Chezlamere

courtesy The Italian Veg Cookbook

Ingredients

• 2 med eggplants (about a pound each) trimmed and cut into 1" cubes
• 2 tbsp grapeseed oil
• 1 medium onion thinly sliced
• 1/3 c red wine vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 cup tomato puree
• 1/4 cup fresh mint or basil
• oil for frying

Preparation

Step 1

heat oil in heavy skillet, add enough eggplant to the skillet to form a single layer and cook, stirring occasionally, until browned on all sides. Remove the eggplant with a slotted spoon and drain it on paper towels. continue browning the remaining pieces of eggplant in the same way

In the same skillet (after removing all the eggplant onto paper towels) add more oil and heat to medium add the onions and cook stirring until tender but not browned.

stir together the vinegar, sugar, and salt in a small bowl. add the egg plant, tomato puree and vinegar mixture to the skillet with the onions and cook stirring occasionally, until slightly thickened, about 5 minutes

Stir in the mint or basil and transfer to a medium bowl. Let cool, then cover and refrigerate for at least several hours or overnight. Serve at room temp. The flavors mellow the longer it stands in fridge. An arab/sicilian recipe