| 1 |
ea |
large eggplant |
cut in 1/2" cubes, sprinkle w/ salt, drain in colander for an hour, rinse, and dry, reserve |
| 1 |
ea |
bunch rapini |
cut off coarse stem ends, blanch 2 min in boiling water, cut into 1" lengths, reserve |
| 2 1 |
T ea |
olive oil onion, medium, chopped |
heat oil in frying pan and saute onion several minutes over low heat, add eggplant, increase heat, cook until lightly browned and softened a bit |
| 12 |
oz |
jar roasted red peppers |
cut into strips, add to eggplant, cook a few min, transfer in baking dish |
| 1 3 |
T clv |
olive oil garlic |
heat oil in frying pan and saute garlic several min over low heat, add rapini, toss well with oil and garlic, and add to baking dish, and mix |
| 10 |
ea |
black olives |
sprinkle over top |
| 3 |
T |
pignoli |
sprinkle over top |
| |||