Baked marinated eggplant.
Serve hot with barbecued meats, or cold on lettuce leaves as a salad or appetizer. 2 small (about 2 lbs.) eggplant 1 can (14 to 16 oz.) italian-style tomatoes, drained 3 slices bacon 1/4 cup minced onion 2 cloves garlic, minced or pressed 1/4 teaspoon pepper 1 teaspoon fresh or 3/4 teaspoon dry rosemary 1/4 cup red wine vinegar 1/4 cup olive oil 1/8 teaspoon cayenne
Trim stems off eggplant. Cut eggplant into 1-inch cubes. Place in a shallow 2-1/2- to 3-quart casserole. Cut tomatoes in half crosswise; cut bacon in 1/2-inch pieces. Add tomatoes and bacon to eggplant along with onion, garlic, pepper, rosemary, vinegar, oil, and cayenne. Stir to mix well, then shake dish to level ingredients.
Bake, uncovered, in a 350[deg.] oven for 30 minutes. Stir ingredients to mix well; continue baking until eggplant mashes easily when pressed, 20 to 25 minutes longer.
Serve hot or at room temperature. If made ahead, cover and chill as long as 3 days. Makes 6 servings.
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|Date:||Sep 1, 1984|
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