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Eggplants Cooked Like Mushrooms
- 3 3.5 pound eggplants
- kosher salt
- 6 tablespoons olive oil
- 4 large tomatoes peeled and chopped, or one 141/2 ounce can good diced tomatoes
- 6-8 kalamata olives pitted and chopped
- 4 teaspoons capers
- 2-3 sprigs each flat Italian parsley and basil
- 1 teaspoon fresh oregano finely chopped
- 1-2 cloves garlic finely chopped
Directions:View on PBS Food
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