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1- Several hours or day before serving, prepare eggplant:
2- In large deep skillet or 5-quart saucepot heat 1 inch water to boil.
3- Add eggplant, cover, and simmer 5 min.
4- Drain eggplant in colander.5- In bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
6- Stir in eggplant; cover and refrigerate at least 2 hours, stirring occasionally.
7- About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture.
8- Cover and set aside, stirring occasionally; serve at room temperature.
NOTE: Serves 4
- 1 one-pound eggplant, cut into 3/4" chunks
- 1/4 cup rice,
- vinegar
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 clove garlic, finely chopped
- 1/4 cup golden raisins
- 2 tablespoons drained chopped pimiento
- 2 tablespoons pine nuts, toasted
- 2 tablespoons olive oil
1- Several hours or day before serving, prepare eggplant:
2- In large deep skillet or 5-quart saucepot heat 1 inch water to boil.
3- Add eggplant, cover, and simmer 5 min.
4- Drain eggplant in colander.5- In bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
6- Stir in eggplant; cover and refrigerate at least 2 hours, stirring occasionally.
7- About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture.
8- Cover and set aside, stirring occasionally; serve at room temperature.
NOTE: Serves 4