The Dish: Cuchi Chuchi -- Russian Eggplant Caviar

Chef Redha Betrouni

INGREDIENTS -- Russian Eggplant Caviar (yields about 1 quart)
3 eggplants, medium (2 if large), peel skin off
2 onions, medium
10 garlic cloves, peeled
2 red peppers, Holland, stove-top roasted, skin and seeds removed
1 can 28 oz., alto cucina tomatoes, drained (save juice) and finely chopped
3/4 cup blended oil
3 tsp. salt
1/2 tsp. red pepper flakes (finely crushed)
Freshly ground pepper to taste (don't use S&P mix)
1-2 tsp. lemon juice

METHOD

Chop eggplants, onions, garlic, pepper into very small pieces. Heat oil in skillet and saute onions & garlic until golden brown. Add eggplant and peppers. Saute covered, while stirring very frequently for 1/2 hour.

Add tomatoes (drained and chopped fine), salt, pepper and red pepper flakes to taste. Saute, uncovered, while stirring frequently, for another 1/2 hour or until excess liquid has evaporated from the pan.

Add lemon juice at end (mixture should have a tang to it) and adjust S&P. Cool, skim off any excess oil, cover and chill in fridge.

Make one day ahead. Don't serve the same day. Serve cold. Lasts well up to two weeks serve on pumpernickel bread, veggies, meats, fish, anything!

795 Main St.
Cambridge, MA 02139
617-864-2929
http://www.cuchicuchi.cc/