Pasticho Of Eggplant Aubergine Venezuela Food

PASTICHO OF EGGPLANT (AUBERGINE) (VENEZUELA)

Steps:

• Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
• Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.
• Lightly fry the onions and add the tomato, making a sauce.
• Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.

EGGPLANT (AUBERGINE) CAPONATA

Steps:

• Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
• Brown the eggplant in the oil in small batches.
• Set aside in a stainless steel bowl.
• Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
• Heat more oil.
• Sauté peppers until soft.
• Add sautéed peppers to bowl with the eggplant.
• Cook onions and garlic until onions are tender.
• Add brown sugar and vinegar and cook 2 minutes more.
• Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
• Pour sauce over eggplant and peppers and toss to coat.
• Add capers, anchovies and herbs, and mix well.
• Adjust seasonings to taste.
• Serve warm or at room temperature with slices of crusty Italian bread.
• Also excellent served hot on top of pasta or chilled and served as a salad.