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home > recipes > vegetables > eggplant and tomato strata
2 large eggplants Extra virgin olive oil as needed 2 large onions chopped 1 tsp cumin salt and pepper to taste 1 cup red or white wine ( not sweet ) 2 cloves garlic crushed 2, 15 oz cans diced tomatoes with chili peppers 1/2 cup raisins or currants 3 Tbs fresh chopped coriander or more to taste I was trying to find a dish to impress vegetarian relatives. This did the trick. Hope you enjoy it as much as my family did. Although a bit time consuming the finished recipe is outstanding. It tastes even better when prepared and reheated the following day because the flavors are nicely blended together . Cut eggplants ( unpeeled ) into thick rounds about 3/4 inch thick. Place on a tray and sprinkle each with salt and let sit 20 minutes. Meanwhile sauté the onions in some olive oil until softened. Add the cumin and stir a minute. Add the wine and bring to a boil and reduce heat and cover and simmer 10 minutes or until mixture is reduced by 3/4ths ( mixtures is thick , not soupy ) . Add the tomatoes and chilies. Bring to a boil and reduce heat and cook about 10 minutes. ( mixture is thick, not soupy ) . Add the garlic and currants and simmer 5 minutes. Remove from heat. Rinse the salted eggplants and pat dry with paper towel. In heavy duty skillet with some olive oil, fry the eggplant rounds over medium heat for 3 to 4 minutes. Place on paper towels to blot. . In a oblong pan or casserole dish ,layer tomato mixture, layer of eggplant, some chopped coriander and repeat and finish with layer of eggplant and chopped coriander. Bake uncovered in a 375F to 400F oven about 30 to 35 minutes or well heated. Serve with pasta on the side. Even better the following day. Serves 6.

Eggplant and Tomato Strata


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keyword: eggplant
keyword: tomato
keyword: strata
ethnicity: italian
recipes for vegetables
recipes by butterflydog
Email Address:
(posted June 2, 2005)

2 large eggplants
Extra virgin
olive oil as needed
2 large onions chopped
1 tsp
cumin
salt and pepper to taste
1 cup red or
white
wine ( not sweet )
2 cloves
garlic crushed
2, 15 oz cans diced tomatoes with chili peppers
1/2 cup raisins or currants
3 Tbs fresh chopped
coriander or more to taste

I was trying to find a dish to impress
vegetarian relatives. This did the trick. Hope you enjoy it as much as my family did.

Although a bit time consuming the finished recipe is outstanding. It tastes even better when prepared and reheated the following day because the flavors are nicely blended together .

Cut eggplants ( unpeeled ) into
thick rounds about 3/4 inch thick. Place on a tray and sprinkle each with salt and let sit 20 minutes. Meanwhile sauté the onions in some
olive oil until softened. Add the cumin and stir a minute. Add the wine and bring to a boil and reduce heat and cover and simmer 10 minutes or until mixture is reduced by 3/4ths ( mixtures is thick , not soupy ) . Add the tomatoes and chilies. Bring to a boil and reduce heat and cook about 10 minutes. ( mixture is thick, not soupy ) . Add the garlic and currants and simmer 5 minutes. Remove from heat.

Rinse the salted eggplants and pat
dry with paper towel. In heavy duty skillet with some olive oil, fry the eggplant rounds over medium heat for 3 to 4 minutes. Place on paper towels to blot. . In a oblong pan or casserole dish ,layer tomato mixture, layer of eggplant, some chopped coriander and repeat and finish with layer of eggplant and chopped coriander. Bake uncovered in a 375F to 400F oven about 30 to 35 minutes or well heated. Serve with pasta on the side. Even better the following day. Serves 6.


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