Eggplant Stemperata

One of these days, I am really going to figure out how to do all this blogging properly. I see that I have knocked out all my favorite bloggers sites~I changed the template and all hell broke loose! I'll keep working on it...

Anyway, this is a wonderful side or served on a grilled crostini. Tonight we are having lamb and I thought this would step up the flavor some. Most of the ingredients were on hand.

Preheat oven to 350.

Ingredients

2 medium eggplants

3 T. olive oil

1 sm. red onion, finely chopped

1 med. red and yellow pepper, finely chopped

sea salt to taste

1 T.honey

2 garlic gloves, crushed

1/3 c. raisins

1 med. tomato, diced

1 C. chopped green olives

1 T. capers

2 T.roasted pine nuts

pepper to taste

2 T. shredded fresh mint

Slice the eggplant into 1/2 thick slices. Brush with oil on both sides. Salt and pepper. Bake until well done, 30 minutes, but not to the point where it starts falling apart. Roughly chop when cooled.

Heat the oil and saute the peppers and onions until tender. Add the honey and cook until the vegetables have a caramelized coloring. Add vinegar, stir in olives, tomato, raisins, garlic, capers and cook for 2 more minutes. Season with salt and pepper.

To serve: Combine the eggplant, stemperata, pine nuts and fresh mint and stir very gently. Makes 2-3 cups.