Sweet & Sour Eggplant

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, combine the water and sugar and stir over high heat until the sugar dissolves.
  • Cook without stirring until a light amber caramel forms, about 2 minutes.
  • Off the heat, add the vinegar.
  • Cook the caramel over very low heat just until it softens, about 1 minute.
  • Add the tomatoes, garlic and 1/4 cup of the oil and season with salt and white pepper.
  • Simmer over moderately low heat until thickened, about 30 minutes.
  • Meanwhile, preheat the oven to 400°F
  • Brush a large rimmed baking sheet with 2 tablespoons of the oil.
  • Arrange the eggplant on the sheet and brush with the remaining 2 tablespoons of oil; season with salt and white pepper.
  • Roast the eggplant for 10 minutes, then flip and roast for 10 minutes longer, until tender and lightly golden.
  • Arrange the eggplant slices in an 8x11-inch baking dish in slightly overlapping rows.
  • Spoon two-thirds of the tomato sauce on top and bake for 20 minutes, until bubbling and browned around the edges.
  • Sprinkle the cheese and mint on top and serve warm or at room temperature, passing the remaining sauce on the side.
  • *WINE: Try Cusumano’s plush, fruity 2005.
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