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D. Arlington[_2_] D. Arlington[_2_] is offline
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Default Preserving eggplant


"Nick Cramer" > wrote in message
...
> "D. Arlington" > wrote:
>> What's the best way to preserve fresh eggplants? I always end with more
>> than we can eat from the garden. Is there some way to preserve them? What
>> methods have you tried?


Thank you for the recipe Nick, but I'll have too many eggplants to do this
way. I also would like to preserve them so they can be used in different
dishes over the winter.

>
> The only one I know:
>
> Nick's Caponata Siciliano:
>
> 3 Tbs extra virgin olive oil
> 600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant)
> 1/2 medium onion, finely chopped
> 2 small sticks celery, finely chopped
> three to six large cloves of garlic, minced
> six to 12 button mushrooms or equivalent, chopped
> 15-20 pitted green olives, chopped
> 10-15 pitted black olives, chopped
> 3 Tbs chopped drained bottled capers
> 4 Tbs (1/4 cup) red wine or Balsamic vinegar
> 1-1/2 Tbs sugar substitute I have diabetes), or to taste
> 3 Tbs golden raisins (optional, but nice)
> 3 Tbs pine nuts (pignole or piņones), toasted lightly (optional, but nice)
> 3/4 x 400g can (1 cup) good chopped plum tomatoes (San Marzano)
> 4 Tbs (1/4 cup) finely chopped flat-leaf parsley leaves (optional)
>
> 1. Cook the aubergine in 2 Tbs of the olive oil over moderately high heat.
> The best way I've found to do this is to heat 1 Tbs oil in a heavy frying
> pan, add the aubergine and mix well, then drizzle over another 1 Tbs oil
> and mix again. This helps stop the cubes on the bottom from absorbing all
> the oil. Cook, stirring often, until done - I like my aubergine very soft,
> so I give it 15-20 minutes. When done, transfer to a bowl.
>
> 2. Add the remaining 1 Tbs oil to the frying pan, tip in the onion and
> celery (I also add some minced garlic and mushrooms), and cook, stirring,
> for about 5 minutes over moderate heat or until the onion is fairly soft
> but not coloured.
>
> 3. Add the olives, capers, wine or vinegar, sugar substitute, raisins,
> pine
> nuts (if using), and tomatoes and cook the mixture, stirring occasionally,
> for 5-10 minutes, or until it is cooked through and the celery is tender.
> Cook it covered if using fresh tomatoes, and uncovered if using canned,
> since they have more juice.
>
> 4. Add the tomato mixture to the bowl. Add the parsley and mix well. Cool
> and chill overnight, then season with salt and black pepper.
>
> This should freeze well, but it doesn't last long enough here!
>
> Mangia! Mangia!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families! I support them at https://www.woundedwarriorproject.org/
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> You are not forgotten. Thanks ! ! ~Semper Fi~