Recipe: Eggplant Italiano

recipelink.com Chat Room Recipe Swap - 2001-06-21
From: Kelly~WA

Eggplant Italiano

2 eggplants, 18 ounce each, sliced
1/4 cup olive oil, plus 3 tablespoons
1 1/2 pounds plum tomatoes, sliced
1 1/2 cups red onion, chopped
4 garlic, chopped
1/4 cup fresh basil, chopped
2 tablespoons red wine vinegar

Slice eggplant in to circular sections about 1/2 inch thick.

Brush slices with olive oil and add a dash of freshly ground pepper and salt. Place on grill indirect heating for 1/2 hour. While it's grilling, slice your plum tomatoes into thick circular pieces and brush with olive oil. At the end of 1/2 hour brush eggplant slices with more oil, turn over,

Brush with oil and add a dash of freshly ground pepper and salt.

Now put the tomato slices on the eggplant slices and close the lid Let cook for another half hour. Now heat 1 tablespoon of oil, add the onion and garlic and saut until the onion is translucent but not golden, about 15 minutes. Remove from heat and toss in basil and vinegar. When eggplant and tomatoes are finished, place on a platter and then apply the basil mixture, serve hot or cold.