Sweet And Sour Eggplant - {Melanzane In Agrodolce}

Recipe Ingredients

2 cups	474ml	Extra-virgin olive oil - for frying, plus
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Eggplants - (abt 2 lbs) - sliced 1/2" medallio (medium)
2 tablespoons	30ml	Red onions - cut into 1/2" dice (medium)
3		Celery ribs - cut into 1/2" pieces
		On the bias
1 cup	237ml	White wine vinegar
3 tablespoons	45ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large, heavy-bottomed saucepan, heat the oil until almost smoking. Carefully add the eggplant medallions, working in batches to avoid overcrowding the pan and lowering the heat of the oil. Cook eggplant until golden brown on both sides and remove pieces as they're finished to a sheet tray lined with paper towels. Set aside.

In a 12- to 14-inch saute pan, heat 2 tablespoons olive oil until almost smoking. Add the onions and celery and saute until light golden brown. Remove from heat and add the vinegar, sugar and salt and pepper to taste. Place the cooled eggplant slices in a large bowl, cover with the vinegar mixture and let sit 1 hour before serving at room temperature.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A14) - from the TV FOOD NETWORK

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