So, Vicki Ross, a wonderful gal from Bel Marin Keys, provided this recipe. It is my understanding that Vicki's mother inherited this recipe from her mother. If you like Eggplant, Vicki says, you will love this treat. So, enjoy.Ingredients
- 1 large Eggplant (1-½ to 1-¾ lbs)
- 1 medium to large Yellow Onion, finely chopped
- 1 medium to large meaty Tomato, peeled and finely chopped
- 2 cloves Garlic, minced
- 1 Tbsp. Olive Oil
- 2 Tbsp. Red Wine Vinegar
- Salt and fresh ground Pepper to taste
- Chili powder to taste
Procedure
- Preheat oven to 375
- Pierce Eggplant several times and bake on baking sheet until soft, about 50 minutes, turning midway through.
- Remove from oven and let cool
- Cut Eggplant lengthwise in half, scoop out pulp and finely chop.
- Combine the first four ingredients together and saute lightly in the olive oil.
- Season with Red Wine Vinegar, salt and pepper. (add a little chili powder to taste for a little zest). Saute until heated through.
- Allow to cool completely, cover and refrigerate for several hours. This tastes better if made a day in advance.
Vicki's Notes
- After I had mixed everything together (except for the seasonings), my Mom finally showed up to help me (because she had make this recipe before from my grandmother's recipe).
- A small, yet insignificant detail - The cookbook version of this recipe doesn't saute, it just mixes everything together and refrigerate.
- Vicki and her Mom think it's better if you mix/saute/season/until heated through/then cool/cover and refrigerated. Your choice.
- Serving suggestions - serve as a Tapenade on either Cocktail Rye or Cocktail Pumpernichel.
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