You can't go wrong with this Turkish classic--even with canned tomatoes, it tastes great, served at room temperature or chilled. The flavor improves after a day or two, so make it ahead and keep it in the refrigerator. It's a delicious side dish or starter.
1 mediumglobe eggplant (about 1-1/4 pounds)see savings
Olive oil for fryingsee savings
1-1/2 poundssweet, ripe tomatoes, peeled and chopped (to yield 3 cups)see savings
1heaping teaspoon minced garlicsee savings
2-1/2 teaspoonsred-wine vinegar; more as neededsee savings
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...If you want to make tomato sauce from scratch, now's the time. Tomato season is at its peak, so... is to make double the amount in the morning and enjoy fresh tomato sauce in two great recipes later...-quick pasta dinner. Here's an easy recipe for a tomato sauce with Roma tomatoes, which are best for a meaty... read more...
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non-stick pan with cooking spraycelery and garlic and cook untilmustard, tomato, zucchiniand add diced eggplant. Cook overnutritional yeast, garlic, salt and pepper. Mix with a whisk until5 pepper sauce will make your read more...