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Pignoli Eggplant

by Pierre S. Aoukar, MD
Posted: March 14

Servings: 4


3 large eggplant, peeled and cut into ¾ inch pieces
4 medium sized tomatoes, diced
1 medium sized onion, chopped
8 cloves garlic, thinly sliced
2 Tb. extra virgin olive oil
2 Tb. pignoli (pine) nuts
sea salt and crushed red pepper to taste


In a large stew pot over medium heat, sauté chopped onion in olive oil until translucent. Add the garlic and cook until garlic just starts to brown. Add the eggplant, tomato and a sprinkle of salt all at once, stir and cover. When mixture begins to boil, turn heat to low. Cook until the eggplant is mushy and the tomatoes have broken down, about 30-40 minutes. If there is a lot of liquid in the pot, uncover and cook until liquid has evaporated. In a hot dry skillet toast pignoli until they are golden brown. Sprinkle on top of the eggplant when plated. Enjoy with Rice Pilaf or warm pita.

Pignoli Eggplant, The Recipes of Dr. Aoukar


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