TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	to 2 of olive oil	216.0	milliliters	None
	onions	2.0	mediums	None
	tomatoes	3.0		None
	garlic	4.0	cloves	None
	capers	2.0	Tbsps	None
	olives	3.0	Tbsps	None
	red wine vinegar	59.75	milliliters	None
	sugar	50.0	grams	None
	salt and pepper	4.0	servings	None
	yo	2.0		None

to 2 of olive oil

Qty: 216.0

Metric: milliliters

Price: None

onions

Qty: 2.0

Metric: mediums

Price: None

tomatoes

Qty: 3.0

Metric:

Price: None

garlic

Qty: 4.0

Metric: cloves

Price: None

capers

Qty: 2.0

Metric: Tbsps

Price: None

olives

Qty: 3.0

Metric: Tbsps

Price: None

red wine vinegar

Qty: 59.75

Metric: milliliters

Price: None

sugar

Qty: 50.0

Metric: grams

Price: None

salt and pepper

Qty: 4.0

Metric: servings

Price: None

yo

Qty: 2.0

Metric:

Price: None

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Instructions

Step 1: Cut eggplant into small cubes (about inch) and transfer to a colander. Toss with 2 teaspoons of salt.

Ingredients:

• eggplant
• salt

Equipment:

• colander

Step 2: Let drain 1 hour.

Step 3: While waiting for the Eggplant, prep your other ingredients by chopping your onions, tomatoes, garlic, capers, olives and measuring your vinegar and sugar. Put everything aside.

Ingredients:

• eggplant
• tomato
• vinegar
• capers
• garlic
• olives
• onion
• sugar

Step 4: After an hour, gently squeeze (I use a potato ricer to do this task) eggplant to remove excess moisture and pat dry (they need to be very dry).

Ingredients:

• eggplant
• potato

Equipment:

• potato ricer

Step 5: Heat about 1 cup of the oil in a heavy skillet over moderately high heat until very hot. You can test the oil by adding one of the eggplant cubes, if it rapidly bubbles up, the oil is ready. Fry the eggplant in batches (dont crowd the pan, you want the eggplant to crisp up) stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch.

Ingredients:

• eggplant
• cooking oil

Equipment:

• slotted spoon
• frying pan

Step 6: Transfer to a tray lined with paper towels to drain and cool.

Equipment:

• paper towels

Step 7: Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, until translucent.

Ingredients:

• onion
• cooking oil

Equipment:

• frying pan

Step 8: Add the garlic and cook until golden, season with salt and pepper, stirring occasionally, about 5 minutes of so.

Ingredients:

• salt and pepper
• garlic

Step 9: Add the eggplants and tomatoes and stir to coat. Then add the olives, cappers and cook for about 2-3 minutes more to mesh all the flavors together.

Ingredients:

• eggplant
• tomato
• olives

Step 10: Now the tricky part, building the sweet and sour flavor.

Step 11: I usually start by adding the vinegar and sugar in increments of 1 tablespoon at a time, stirring and cooking for about 1-2 minutes after each addition and tasting it as you go along until you get the right amount balance to your taste. Im also at the same time, adjusting the salt and pepper if needed.

Ingredients:

• salt and pepper
• vinegar
• sugar

Step 12: Remember taste, taste and taste some more, as you are cooking along.

Step 13: Once you find that right sweet and sour punch, simmer uncovered, stirring occasionally for about 15 more minutes. Cool to room temperature and served.

Ingredients:

• punch

Step 14: You can also store it in a jar and chill in the refrigerator. It usually keeps up to a week.