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four baby eggplant salt onion olive oil clove garlic tomatoes red peppers bouquet freshly ground pepper fresh basil
Viewed: 44 - Published at: 4 years agoIngredients
- 1 large or four baby eggplant
- Coarse salt
- 1 small onion
- 1 tablespoon plus 1/4 cup olive oil
- 1 clove garlic, peeled
- 4 tomatoes, peeled and seeded
- 2 red peppers, seeded and cut into eighths
- Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
- Freshly ground pepper
- Snipped fresh basil leaves to garnish
Method
- Slice the eggplant in pieces a half an inch thick.
- If using the large purple variety, sprinkle with salt and allow to drain for one hour.
- Pat dry with paper towels.
- Meanwhile, make the red pepper sauce.
- Soften the onion in 1 tablespoon olive oil.
- Add the garlic, tomatoes, peppers, garlic and herb bouquet.
- Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft.
- Remove the herb bouquet and puree the peppers in a food processor until smooth.
- Cool to room temperature and correct seasoning.
- Preheat coals.
- Brush the eggplant slices with remaining olive oil and grill until charred.
- Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices.
- Sprinkle with basil and serve.
