Eggplant Scapece
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 small Japanese eggplants or 1 large eggplant oil for frying salt and pepper to taste
2 cups red wine vinegar 1 cup granulated sugar 1 medium red onion, peeled, sliced thin
1 Tbsp. extra virgin olive oil 10 large mint leaves, cut in julienne



1 Slice eggplant with skin on diagonal into 1/4" thick slices. Fry in oil, 375 to 400 F. in small batches until golden brown. Drain well on paper towels. Season with salt and pepper. Set aside.
2 In a sauce pot, combine the vinegar, sugar, onion and olive oil and simmer over low heat. Reserve 3 leaves of mint julienne and add the remainder to the sauce pot. Cook 20 minutes, or until onions are transparent and sauce is reduced.
3 In straight-sided pan, layer fried eggplant with sprinkling of mint and marinade, until it is all used. Allow to rest at least 2 hours before serving. Eggplant should be served tepid.

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