Aubergine Eggplant Assanta Recipes

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

Steps:

• Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
• Brown the eggplant in the oil in small batches.
• Set aside in a stainless steel bowl.
• Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
• Heat more oil.
• Sauté peppers until soft.
• Add sautéed peppers to bowl with the eggplant.
• Cook onions and garlic until onions are tender.
• Add brown sugar and vinegar and cook 2 minutes more.
• Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
• Pour sauce over eggplant and peppers and toss to coat.
• Add capers, anchovies and herbs, and mix well.
• Adjust seasonings to taste.
• Serve warm or at room temperature with slices of crusty Italian bread.
• Also excellent served hot on top of pasta or chilled and served as a salad.

Steps:

• Soak the chickpeas overnight in a large bowl of water, to which a pinch of salt has been added. Next morning, discard the water and rinse the chickpeas under cold running water.
• Sauté the onions and garlic until they are soft but not browned at all, in about 1 tablespoon of the olive oil in a pan. Add the chickpeas, cover with water and bring to the boil. Turn down the heat to a simmer and cook, for anywhere between 30 and 60 minutes, uncovered until the chickpeas are soft and fully cooked. If necessary, keep topping up with boiling water. (This is the only recipe in the book, of those I've read or made,which is a bit vague about the cooking times in this step. I can but conclude that chickpeas vary in how long it takes for them to be cooked. The important thing is to ensure that the chickpeas are throughly cooked. Cut one open before completing this step.) Strain off the water and set aside.
• Preheat the oven to 200C°/400°F/Gas 6. Place the aubergines, whole, on an oiled baking sheet and roast them until they are very soft. When they have cooled down enough to handle, remove the skins and mash the flesh in a bowl with a fork. Season with salt and pepper, to taste, stir in the cumin and the chickpeas and mix well so that all ingredients are thoroughly combined.
• Take a lightly oiled roasting tray (about 25cmx25cmx5cm) and spread the mixture out evenly onto the tray, sprinkle generously with olive oil and bake in the oven for about 30 minutes, or until done.