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Caviar Patrijani (Georgian Caviar)

appetizers, beef, jewish, rice, russian

4 cup water
2 large (1-1/2 lbs) eggplants
2 medium (1 cup) ripe tomatoes, quartered
2 (1 cup) red or green sweet pepper,; cored, seeded, and sliced
2 tablespoon corn oil
2 medium (1 cup) onions, chopped
2 cloves garlic, chopped fine
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red-wine vinegar

Several different cultures bake, char, boil, or broil eggplant in one form or another & prepare & appetizer or salad. The Georgian version, in my opinion, is most flavorful. It is best eaten cold. 1. Bring 4 c water to a boil in large pan, put in whole eggplants, cover, & cook over moderate heat for 15 mins , which is enough to soften them. Drain, cool, & peel eggplants. Press the liquid gently thru metal sieve. 2. Process tomatoes & peppers to a puree, then add eggplant. Heat oil in a skillet & stir-fry onions over moderate heat for 2 to 3 mins, until golden. Add puree & stir-fry over low heat for 10 mins. 3. Turn out mixture into bowl & briskly stir in garlic, salt, pepper, & wine vinegar. Refrigerate. Serve cold or at room temp. Makes 4-6 servings. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

Yield: 1 servings

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