A is for Aubergine

An Entry for Alphabytes

LOL. My head is killing me tonight. I am going to cheat and post a recipe in it's place. It is an Aubergine recipe, so that has to count for something. I love this salad...it's wonderful with steaks off the grill. It's a Moroccan recipe, and while it may make you roll your eyes, try it, you will love it. I've yet to meet anyone I've convinced to try it, who did not say "Oh my god, this is soooooo good!" Enjoy.

Serves 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Marinate Time:
Cook Temp: Stovetop, Medium

Ingredients:
1 Lb Eggplant, Peeled and Cubed
1 lb Tomatoes, Peeled and Cubed (I use a can of diced tomatoes instead)
4 TBSP Olive Oil
2 tsp Sweet Red Pepper
1 tsp Salt
1 Clove Garlic, Minced
Tabasco Sauce or Louisiana hot sauce to Taste (I use a hot FLAVORED sauce, as opposed to one that is hot.) and a few pepper flakes to zip it up.)


Directions:
Peel and cube eggplant, soak in heavily salted water for 15-20 minutes, drain and cook in fresh water. Drain and press with a spoon to remove all possible water. Sauté tomatoes together with eggplant and remaining ingredients in the oil for about 5 minutes, stirring constantly and mashing the ingredients together as much as possible.

Refrigerate for an hour and serve. This also makes a good dip to go with cocktails.

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