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Ingredients
- 2 large eggplants
- 3/4 cup olive oil
- 2 large yellow onions, chopped
- 1 lb bell peppers, seeded and chopped
- 1/2 cup plain flour
- 2 lb tomatoes, peeled, seeded, and diced
- 2 tbsp pine nuts, toasted
Details
Servings 6
Preparation
Step 1
Peel the eggplants and cut into 1 1/2 inch pieces. Place in a colander, sprinkling salt between the layers, and let drain for one hour.
In a large frying pan over medium heat, warm 1/4 cup of the olive oil, add the onion and saute until tender, 8-10 minutes. Add the peppers and saute until softened, about 5 minutes longer.
Meanwhile, rinse the eggplant pieces and pat dry. Place the flour in a shallow bowl . In another large frying pan over high heat, warm the remaining oil. Dip the eggplant in the flour, tapping off the excess. In batches, add to the oil and fry, turning as needed, until golden, 5-8 minutes. Using a slotted spoon, transfer to a plate.
When all of the eggplant pieces have been fried, add them to the pepper onion mixture along with the tomatoes, oregano, salt, and pepper. Reduce the heat to low and simmer until the flavors are well blended and the tomatoes have broken down into a saucelike consistency, about 20 minutes. Spoon into a warmed serving bowl and garnish with the pine nuts. Serve warm or at room temperature.
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