The simplicity of Mediterranean cuisine for an antipasto that features the color of love and the flavor of traditional Italian cooking.
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INGREDIENTS |
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Eggplant |
400 |
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g |
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Salad tomatoes |
700 |
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g |
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Garlic |
1 |
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Clove |
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Oil |
6 |
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Spoonfuls |
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Vinegar |
1 |
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Spoonfuls |
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Chopped basil |
1 |
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Spoonfuls |
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PREPARATION |
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Wash the tomatoes, chop and strain them through a vegetable sieve, then pour the sauce into a bowl. Wash the eggplants, cut them into one and a half centimeter slices and dry them with a clean tea towel or some kitchen paper. Add them to the tomato sauce along with the peeled and chopped garlic. Salt, mix and let stand for two hours. |
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| 2. |
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Heat oil in a pan over a lively flame. Remove the slices of eggplant from the sauce (letting the sauce run off) and place them in the hot pan, cooking them for a couple of minutes on each side. Lower the flame and cook for another 15 minutes. |
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Put the eggplant slices back into the tomato sauce and then add the oil, vinegar and chopped basil. |
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CHEF'S NOTE |
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Before serving let it stand for three hours or, if you prefer, you can put it into the refrigerator for an hour. |
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This Mediterranean dish, conceived for a romantic evening, goes very well with a white wine boasting a delicate and aromatic bouquet and a taste that is dry, fresh and fruity all at the same time, something like a Muller Thurgau, or, as an alternative, a Greco di Tufo, dry, rounded and imbued with lovely mineral and floral notes. |
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