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Eggplant w/ Onions, Tomato & Mint




Source of Recipe


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List of Ingredients




8 young Italian eggplants (1 1/2 to 2 lb.), about 8 inches long and 3 inches round

1/2 cup extra virgin olive oil

4 cups (about 3 large or 1 1/2 lb.) Vidalia or other onions, halved lengthwise and thinly sliced

1/2 cup Anisette

1 1/2 cups chopped Roma or other firm tomatoes plus juices

1 cup ( 3/4 oz.) chopped stemmed fresh mint

1 Tbs. dried or fresh oregano

1 cup pine nuts

Coarse sea salt and freshly ground white pepper to taste

Recipe



1. Preheat oven to 350F.

2. Slice eggplants in half lengthwise, removing tough stem ends. Spray cut sides with nonstick cooking spray, and place sprayed side down on baking sheet.

3. Bake 25 to 30 minutes, or until skin and insides are very tender. Remove from oven, and set aside.

4. Heat 1 tablespoon oil in large cast-iron or stainless steel skillet over medium-low heat. Saute onions until soft and caramelized, about 12 minutes. Add Anisette, increase heat to medium-high heat and cook about 30 seconds. Remove from heat, and increase oven temperature to broil.

5. Using tongs or spatula, remove onions from skillet, and set aside. Arrange eggplants in skillet face up, and cover eggplants evenly with onions. Arrange tomatoes and any juice, mint, oregano and pine nuts over onions, in that order. Drizzle remaining olive oil over top.

6. Place skillet under broiler 3 to 4 minutes, or until mint and onions brown slightly. Remove from oven, and season with salt and pepper to taste. Serve