Very nice, I assume with a vinagarette dressing?
...no...it's not a salad...
What you need:
1 medium eggplant (peeled or unpeeled, diced)
250 grams fresh mushrooms (sliced)
1/2 cup EVOO
5-8 cloves garlic (roughly chopped)
1 medium onion (finely chopped)
1 red bell pepper (julienned)
1 small can anchovies, drained
12 Kalamata olives, sliced
1/4-1/2 cup chopped parsley
3 red chilies (finely chopped)
What you do:
Fry the eggplant and mushrooms in very hot oil until eggplant begins to brown. Remove from pan and set aside. Saute garlic, onion, chilies and red pepper until pepper softens. Add anchovies and olives, mix well. Return eggplant and mushrooms to pan and heat through. Remove from heat; mix in parsley. Served over farfalle. Very satisfying.
Majestically enthroned amid the vulgar herd
Very nice. Must try it some time. Thanks, tc!
Tom, what type of parmesan do you use, because from the picture it looks like that shake out of a can, mostly flour stuff? But surely, not...?
Tom, do you not salt your aubergine first to draw out some of the slightly bitter juice.?
Ah got it, it was always a thing in the past.
Worked a treat, Mrs KW approved.
...Glad you both enjoyed the recipe...Nonna would have been pleased...
^ I'm sure she is pleased by the respect and love you've shown
There are currently 1 users browsing this thread. (0 members and 1 guests)