RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Eggplant, Provincial Spread - pareve
From: The Jewish Holiday Cookbook by Gloria Greene 2 tablespoons olive oil 1 small onion, finely chopped 1 garlic clove, minced 1/2 medium green pepper, diced 1 cup finely chopped fresh mushrooms 1 medium-sized eggplant, finely chopped with peel left on 1/3 cup dry red wine 1/4 cup finely chopped ripe black olives (not canned) 1-1 1/4 teaspoons red wine vinegar 1/2 teaspoon sugar 1/4 teaspoon oregano 1/4 - 1/2 teaspoon salt 1/8 teaspoon pepper, preferably freshly ground 2 tablespoons pine nuts or slivered almonds (optional) Heat oil in a very large deep skillet or Dutch oven over medium-high heat. Cook the onion, garlic and green pepper until tender but not browned. Stir in the mushrooms, eggplant, and red wine. Cover the pan and lower the heat. Simmer, stirring often, for 10 to 15 minutes, or until the eggplant is very soft and reduced in volume. Be careful that it does not stick to the bottom of the pan. Add the remaining ingredients and cook, stirring often, for 15 to 20 minutes longer to blend flavors and textures. Adjust the seasonings, if necessary. Chill overnight. Remove from the refrigerator at least a half hour before serving. Serve slightly chilled or at room temperature.
