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Categories:Viewed: 11 - Published at: 8 years ago
Ingredients
- 8 young Italian eggplants (1 1/2 to 2 lb.), about 8 inches long and 3 inches round
- 1/2 cup extra virgin olive oil
- 4 cups (about 3 large or 1 1/2 lb.) Vidalia or other onions, halved lengthwise and thinly sliced
- 1/2 cup Anisette
- 1 1/2 cups chopped Roma or other firm tomatoes plus juices
- 1 cup ( 3/4 oz.) chopped stemmed fresh mint
- 1 Tbs. dried or fresh oregano
- 1 cup pine nuts
- Coarse sea salt and freshly ground white pepper to taste
Method
- Preheat oven to 350F.
- Slice eggplants in half lengthwise, removing tough stem ends.
- Spray cut sides with nonstick cooking spray, and place sprayed side down on baking sheet.
- Bake 25 to 30 minutes, or until skin and insides are very tender.
- Remove from oven, and set aside.
- Heat 1 tablespoon oil in large cast-iron or stainless steel skillet over medium-low heat.
- Saute onions until soft and caramelized, about 12 minutes.
- Add Anisette, increase heat to medium-high heat and cook about 30 seconds.
- Remove from heat, and increase oven temperature to broil.
- Using tongs or spatula, remove onions from skillet, and set aside.
- Arrange eggplants in skillet face up, and cover eggplants evenly with onions.
- Arrange tomatoes and any juice, mint, oregano and pine nuts over onions, in that order.
- Drizzle remaining olive oil over top.
- Place skillet under broiler 3 to 4 minutes, or until mint and onions brown slightly.
- Remove from oven, and season with salt and pepper to taste.
- Serve.
