Monday, January 12, 2009

Sauteed Eggplant with Garden Tomato Relish

My husband planted a garden this past summer and I had a ton of garden tomatoes sweet enough to eat like an apple. This recipe calls for a small variety of eggplant but certainly the larger variety will do. These ingredients can be found anytime of year but certainly the flavor would be best when using in season ingredients.

- 2 lbs. small eggplant
- 4 tbls. good olive oil
- 2 cups freshly chopped garden tomatoes
- 1 tbls. fresh lemon juice
- 1 garlic clove
- 1 small shallot
- 1/4 cup of Marsala wine
- Salt and Pepper

For the tomato relish:
-Saute shallot and garlic in 2 tbls. of olive oil
-Add Marsala wine and lemon juice and cook for 1-2 minutes or until alcohol evaporate
-Add chopped tomatoes, salt and pepper and cook for 7-1o minutes until sauce thickens.

- Cut cleaned eggplant in 1/2 inch dice
- Heat olive oil and saute until golden brown

-Serve warm with tomato relish

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