sweet-and-sour eggplant with tomatillos
yields 1 quart
1 japanese eggplant (about 2 pounds)
2 tablespoons olive oil
1 cup finely diced onion
2 garlic cloves, minced
freshly ground black pepper
½ fresh poblano pepper, thinly sliced
2 cups diced fresh tomatillos
1 cup grape tomatoes, halved
2 tablespoons sugar
2 tablespoons white wine
1 tablespoon champagne vinegar or white wine vinegar
1. cut the eggplant lengthwise and then crosswise in ½-inch half-moons.
2. heat a large sauté pan over medium-low heat. add the olive oil, then the onion and garlic, and sweat until the onion ins translucent, about 3 minutes. season lightly with salt and pepper.
3. increase the heat to medium-high, add the poblano pepper, and cook until softened, 2 minutes more.
4. add the eggplant, tomatillos, and tomatoes and stir to thoroughly coat the vegetables with the oil. cook until the vegetables start to soften, about here minutes more. season lightly with salt and pepper, then add the sugar, wine and vinegar. cook for three minutes then reduce heat to medium-low. continue cooking until the liquid has been soaked up by the vegetables and they have broken down to be nice and soft. 8 to 10 minutes. adjust the salt and pepper, let the mixture cool to room temperature, and serve.
this recipe is great to use as pizza topper, tossed with hot pasta, over grilled fish, or on a tostada drizzled with aioli