recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
said "This is to be scooped up with hearts of
lettuce or chunks of bread. Hot andcool, sweet andtart,
smooth and crunchy - it's all there in this dish. I
acquired this recipe from a friend. I've made
it several times".
1 1/2 cups olive oil
3 cups minced onions
1/3 cup minced garlic
1 cup diced celery
2 cups peeled & seeded tomatoes in 1/2 inch chunks
3 Tblsp. capers
2/3 cup minced carrots
1/2 cup toasted pine nuts
2 cups oil cured black olives
1/3 cup sugar
2/3 cup red wine vinegar
1/2 tsp. cayenne pepper or more to taste
2/3 cup minced parsley
Additional olive oil for garnish
Additional minced parsley for garnish
oven to 375°F. Peel aubergines and cut into 1/2 inch
dice. Oil a large baking sheet or roasting pan with
3 tblsp of olive oil. Toss aubergine with 3/4 cup of
the olive oil to coat well, then transfer the aubergine
to baking sheet or pan. Bake, tossing aubergine frequently
until it is soft and lightly browned, about 20 minutes.
aubergine is baking, heat remaining oil in large skillet
over moderate heat. Add onion and garlic and saute until
soft, 7 - 10 minutes. Do not allow garlic to brown.
Add celery, tomatoes, capers, carrot, pine nuts, olives,
sugar, vinegar and cayenne. Simmer slowly for 30 minutes.
Add salt to taste. Add aubergine and cook an additional
10 minutes. Add 2 / 3 cups of parsley and let cool.
Taste again and correct seasoning. To serve transfer
to a bowl, drizzle with olive oil and garnish with minced
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