Ingredients

  • 2 lbs. eggplants
  • kosher salt
  • 6 tablespoons vegetable oil
  • 3 large onions coarsely chopped
  • 2 lbs. tomatoes finely chop
  • 1 large apple, green peel, core, chop
  • 2 large dill pickles diced
  • salt and pepper
  • 1 ½ tablespoons red wine vinegar if needed

Directions

1. Wash and stem the eggplants. Pat dry. Cut into medium-size cubes. Place cubes in colander and toss with generous amount of kosher salt. Let stand for 30 minutes.
2. Rinse eggplants under cold water and pat dry on paper towels.
3. Sauté onions in 3 T oil in large skillet until golden. Transfer onions to a Dutch oven with a tight fitting lid.
4. Add remaining oil to skillet and brown egglant a few at a time, transferring the browned ones to Dutch oven.
5. Add tomatoes, apple, pickles to the eggplant and onions. Stir over medium-high heat for about 10 minutes. Reduce heat to very low and season with salt and pepper. Cover and simmer for 2 1/2 hours, stirring from time to time.
6. Add vinegar, if needed, and additional salt and pepper. Serve either cold or at room temperature.

Notes
Serving Ideas:Original serves 8.


Categories
DishesVegetarian, Main, Side, course
Keywords
Side DishesVegetarian Main course
MacGourmet downloadEggplants Astrakhan Style. To import, drag image to your MacGourmet recipe box.