A recipe from the Sneaky Kitchen
Salt or salt substitute
2 T olive oil
6 garlic cloves, minced
1 T dried
parsley flakes, or 2 T chopped fresh
1 cup white wine
|1 bunch green onions, sliced thin, or several minced shallots
2 firm-ripe plum tomatoes, chopped & drained
2 t. butter or butter substitute
1/3 Cup capers, with their juice
Black pepper, to taste
Juice of 1 lemon
1/3 Cup shredded fresh basil or 1 1/2 T dried
Slice eggplant about 3/8" thick, peeled or
unpeeled. If seedy or strong tasting, sprinkle liberally with salt (kosher salt
is best) & put in a colander to drain for 1 to 2 hs. Rinse & pat dry.
Dredge in flour & shake off any excess. Grease pan with olive oil, then
spray with cooking spray. Heat pan to med. hot. Place slices in a
single layer & sauté briefly on one side, spraying top side with cooking spray.
Turn & spray again. When browned, turn one more time & finish browning
the first side. Remove & set aside. Repeat until all slices are
Add rest of olive oil to pan. Add green onions
& brown slightly,
stirring often. Add minced garlic & sauté for 1 min. more. Add chopped
tomatoes & sauté another minute. Add capers, parsley & wine. Cook on
med. high heat a couple minutes at a rolling boil. Add butter, black
pepper, capers, lemon juice & basil; reduce heat & cook until butter is melted & basil is soft.
Add eggplant slices a few at a time, turning with a wide spatula so sauce
coats all slices. Turn off fire & let set for 5 min. so eggplant
absorbs sauce & flavors. Excellent hot or cold, on bread, crackers, pizza, in pitas, with cheese, ham or salami, added to salad greens or as a side dish/condiment.