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Apple Cake
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Sweet and Sour Eggplant

31/2 lbs. eggplant 1/2 c. red wine vinegar
1T. coarse salt 11/2 T tomato puree
1 C. olive oil 1/3 C. capers with juice
2 large onions, diced 1/2 C. brown sugar
2T. pureed garlic salt and hot pepper sauce to taste
 

 

Trim eggplant ends. Peel and cut into 1/4 in. slices. Place in collander and sprinke with
coarse salt and let sweat for 30 min.
Heat oil in large skillet over med. heat Saute eggplant in batches until lightly brown and
set aside on paper towels to drain.
In same pan, saute onions until browned, then add garlic and saute very briefly.Add
tomato paste and cook 3 minutes. Stir in remaining ingredients and cook another 23
minutes until heated through.
Great over rice.

Recipe From: Originally from Great Food without Fuss. Jeremy's cousin brings this dish to family gatherings, to r