Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site olivej.UUCP Path: utzoo!linus!decvax!decwrl!sun!qubix!ios!oliveb!olivej!greg From: greg@olivej.UUCP (Greg Paley) Newsgroups: net.cooks Subject: Eggplant/Aubergine recipes Message-ID: <236@olivej.UUCP> Date: Tue, 16-Oct-84 15:22:37 EDT Article-I.D.: olivej.236 Posted: Tue Oct 16 15:22:37 1984 Date-Received: Thu, 18-Oct-84 08:21:09 EDT Organization: Olivetti ATC, Cupertino, Ca Lines: 38 In response to the request for these (posted several weeks ago, just got here), I don't have any I can type in from memory, but can heartily recommend: Abby Mandel - Cuisinart Cooking Class. We've found the "Caponata" recipe (eggplant, tomatoes, onions, capers, pine nuts, etc.) exceptionally good, easy and reliable. Time/Life - Middle Eastern Cooking. One of the Time/Life "International" series, with a number of good recipes either featuring or incorporating eggplant. I believe this will supply the "eggplant caviar" recipe you want. There might also be a recipe for this in the "Cooking of Russia" book of the same series. There are also excellent recipes involving eggplant in both volumes (particularly volume 2) of the Julia Child/Simone Beck "Mastering the Art of French Cooking" set. Take a look at "Potage a la Victorine" (Volume 2) - a white bean soup with chunks of pork shoulder to which you add a separately sauteed "garnish" of eggplant, garlic, onions and tomatoes. I consider these books to be indispensible references in any case. Except for the Abby Mandel book, I've found all of these readily available at local libraries. With any unfamiliar, particularly if expensive, cookbooks I try to borrow them from a friend or check them out of the library first to try them out. If they're good, I buy them. - Greg Paley