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EGGPLANT BRUSCETTA TOPPER
Line a large rimmed baking sheet with paper towels. Arrange the eggplant slices in a single layer on the paper towels and sprinkle them with salt. Let stand for 1 hour. Pat the eggplant dry with paper towels. Rinse and dry thoroughly.
In a large, heavy bottomed pan, heat the oil over medium high. If you don’t have a thermometer, you can test the heat of the oil by dropping slices of onion in – when it’s ready, tiny bubbles will form around the edges. Once it’s good and hot, add the eggplant in batches if necessary and fry for about 3-4 minutes. Using a slotted spoon, transfer the eggplant to fresh paper towels to drain.
Pour all but about a tablespoon of the oil off of the pan you used for frying (using an empty coffee can is good for this) and replace the pot over heat. Add the thyme, peppers, onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until they begin to lose their shape, about 6-8 minutes, seasoning with salt and pepper, sugar or honey to taste along the way, until everything coalesces into a nice, thick sauce. Return the eggplant to the skillet, stir gently to coat and cook for 3 minutes, or until combined. Stir in the red wine vinegar and simmer for 1 minute. Remove from the heat. Taste for seasoning, adding salt or vinegar as needed. Let cool to room temperature, or refrigerate until lightly chilled, about 20 minutes, then stir in your golden raisins and pine nuts before serving atop crostini toasts.
"My mother and father could put up with a lot of things, but not bad food..."
"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."
"The act of cooking together creates a bond within a family."
-- Giuliano Hazan on A Taste of the Past
Tags:Giuliano Hazan, cookbook, cooking instructor, Italian food, Italy, Marcella Hazan, Hazan Family Meals, family, busy, eating together, grandmother, Nona, recipes, generational recipes, siesta, bicycle, pizza, food preparation, Italian wines, Italian Wine, cooking school, Bologna, Cooking with Giuliano Hazan, Verona, peanut butter and jelly, meatballs, veal stew, thermos, school lunch, eggplant, Sephardic Jews, World War II, Lebanon, Egypt, frying, teacher, science, Chinese cooking,
Tags:cooking with family, mindful eating, set the table, daughters, United States, Sarasota, clear instructions, old recipes, old school, comfort food, home cooking, unpretentious, stuffed zucchini, pasta, ricotta, Parmesan, sleep, taste memories, fresh tomatoes, Arezzo, vegetables, food quality, availability, variety, farmed vegetables, organic, salad, flavor, supermarket, asparagus, cranberry, bean,
"The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes."
"In Turkish cooking, there are no unusual ingredients. You can go into any supermarket in this country and find what you need to make very easy Turkish dishes."
--Sheilah Kaufman on A Taste of the Past