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    Free Italian recipes  RECIPE TITLE "Concetta's Eggplant" Author Sicilian Home Cooking: Family Recipes from Gangivecchio Copyright © 2001 by Wanda and Giovanna Tornabene with Michele Evans

    yields 6 servings time--- difficulty easy

    Concetta, a former maid of friends of ours, was famous for this dish. During a memorable lunch about 20 years ago, she gave Mamma the recipe. Mamma remembers that lunch well because so many dishes were served. She always refers to it as "The Mortal Invitation."

      RECIPE INGREDIENTS

    1 cup plus 3 tablespoons olive oil
    8 small eggplants
    1 large onion, thinly sliced
    1-1/2 cups fresh tomato sauce
    2 tablespoons raisins
    Red wine vinegar
    10 fresh mint leaves, chopped
    6 slices (about 8 ounces) caciocavallo or soft pecorino cheese

      RECIPE METHOD

    1. Heat 1/2 cup of the olive oil in a large skillet. Cut eggplants into thin slices. Fry half of the slices until golden on each side. Drain them on paper towels. Add another 1/2 cup of oil to the pan. Fry the remaining eggplant slices. Drain on paper towels.
    2. In a clean large frying pan, heat 3 tablespoons of oil and sauté the onion until soft, about 15 minutes.
    3. Preheat the oven to 350 degrees.
    4. Arrange the eggplant slices on the bottom of a shallow 9-by-13-inch baking pan. Spoon the Salsa di Pomodoro evenly over the eggplant.
    5. Combine the onion and raisins. Spoon them over the top of the eggplant mixture. Sprinkle lightly with vinegar and mint. Bake for 10 minutes. Remove from the oven, and cover with the cheese slices. Return the pan to the oven and bake until the cheese has melted, about 15 minutes. Remove from the oven and cool. Serve at room temperature.

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