Marinated Eggplant  
If you don’t have capers on hand, omit them and add 2 teaspoons of good vinegar

1 large or 2 small eggplant, sliced into 1/4 inch slices
1/2 cup, plus 1 tablespoon, olive oil
1 Hungarian hot pepper seeded and finely diced
2 garlic cloves, finely diced
1 tablespoons of capers, drained, rinsed and coarsely chopped
2 tablespoons chopped fresh mint leaves
Salt and pepper

Sprinkle the eggplant slices with salt and let stand in a colander for 30 minutes to drain. While the eggplant is draining combine the 1/2 cup of olive oil, hot pepper, garlic, capers and mint, for the marinade. Rinse the eggplant and pat dry, then brush with the remaining 1 tablespoon olive oil. In a nonstick skillet, cook the eggplant slices over medium-high heat until browned on both sides. On a large plate assemble a layer of eggplant slices, seasoning with salt and pepper. Drizzle some of the marinade over the top of them make another layer of eggplant and marinade. Pour the remaining marinade over the top and let sit for at least 6 hours.
Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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