VEGAN--Eggplant Marinara

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* Exported from MasterCook *

 

Eggplant Marinara

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 one-pound eggplant -- cut into 3/4 "

chunks

1/4 cup rice-wine vinegar

1/4 cup chopped fresh basil leaves

1 teaspoon dried oregano leaves

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 clove garlic -- finely chopped

1/4 cup golden raisins

2 tablespoons drained chopped pimiento

2 tablespoons pine nuts -- toasted

2 tablespoons olive oil

 

1. Several hours or day before serving, prepare eggplant: In large deep

skillet or 5-quart saucepot heat 1 inch water to boiling. Add eggplant, cover,

and simmer 5 minutes. Drain eggplant in colander.

 

2. In medium-size bowl, whisk together vinegar, basil, oregano, sugar,

pepper, salt, and garlic. Stir in eggplant; cover and refrigerate at least 2

hours or overnight, stirring occasionally.

 

3. About 1 hour before serving, add raisins, pimiento, pine nuts, and

oil to eggplant mixture. Cover and set aside, stirring occasionally; serve at

room temperature.

 

 

 

 

 

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Per Serving (excluding unknown items): 475 Calories; 36g Fat (64.4% calories

from fat); 6g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

1072mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit;

6 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : NOTES:

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0