
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
Directions:
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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