Fortuna Cooks

As earthy and rustic as the Sicilian countryside, this can be served as a salad spooned over Romaine lettuce and with tomato wedges, or it can be used as an hors d’oeuvre on bread or crackers.

Ingredients:

3 pounds eggplants (about 4 to 6), preferably Asian, long lavender, or purple

2 tablespoons plus 1 teaspoon olive oil

2 tablespoons coarsely chopped garlic or rocambole (3 to 4 medium cloves)

½ cup coarsely chopped onion (about 4 ounces)

½ cup coarsely chopped Dutch sweet red pepper (about ½ large)

½ cup balsamic vinegar

½ cup pitted and coarsely chopped black olives (such as Kalamata)

Salt and pepper to taste

¼ teaspoon hot pepper sauce (such as Tabasco)

4 tablespoons toasted pine nuts

2 tablespoons coarsely chopped parsley

How to cook:

Preheat the oven to 400 degrees. Line a 12 x 18-inch jelly roll pan with aluminum foil. Pierce the eggplants all over in several places using the point of a sharp knife.

Place in the pan and bake for 45 to 60 minutes (depending on size). The eggplants will collapse when roasted through.

Cut off the stem ends, place on paper towels, split in half lengthwise, and let them cool and drain. When they are cool enough to handle, strip off the skin and cut the flesh into strips about ‘/2 x 2 inches. There should be about 4 cups. Set aside.

While the eggplants are roasting, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and stir for 20 seconds. Add the onion and red pepper, and sauté, stirring frequently, for 5 minutes, until the onions are translucent but not brown.

Add the vinegar and cook about 5 minutes, stirring occasionally, until the vinegar is slightly reduced and syrupy. Stir in the olives, reserved eggplant, salt, and pepper, and cook for 1 minute. Stir in the Tabasco and pine nuts, and cook 1 minute more.

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Fortuna Cooks

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