As Eid quickly approaches I'm forced to think of what to serve to family and friends. One of the first things that came to mind is this eggplant dish because it is simple yet impressive, and very versatile. You can make it an antipasto for a sit-down dinner served with crunchy Italian bread or serve at an informal lunch with friends as a sandwich filling on batbout (Moroccan Pita Bread – recipe to follow).
(Print this recipe)
2 large eggplants, unpeeled, cut into cubes
2 medium onions, cut into 1 inch wedges
1 small red pepper, cut into 1 inch slices
1 small green pepper, cut into 1 inch slices
1 small yellow pepper, cut into 1 inch slices
1 cup green olives, seeded and sliced
½ cup yellow raisins
½ cup + 4 Tbsp extra virgin olive oil
2 Tbsp vinegar (I used balsamic)
1 tsp anise (optional)
1 tsp oregano (optional)
Salt and Pepper to taste
Wash eggplant and cut into cubes. Place in a large mixing bowl with water and salt. Let rest for 30 minutes. Then drain and dry.
Stir together ½ cup of olive oil, 1 Tbsp vinegar, anise, salt and pepper.
Mix eggplant, onions, peppers, green olives and raisins in a mixing bowl. And coat with dressing.
Spread in 2 baking sheets, cover with aluminum foil and place in preheated oven at 375oF. Cook for 30 minutes rotating the sheets position in the oven.
Remove foil, test eggplant with a fork, if not done yet put back in the oven for another 10 to 20 minutes uncovered at 375oF. Again, testing frequently to see if eggplant is done. Remove from oven and let cool.
Make a dressing with remaining 4 tablespoons of olive oil, 1 Tbsp of vinegar, salt, pepper and oregano.
Put vegetables in a mixing bowl and pour dressing on top. Mix well.
Refrigerate. Serve with Italian bread.