VOLUME 1 - Kilimanjaro Foods

Caviar Patrijani (Georgian Caviar)
Servings
c water
lg (1-1/2 lbs) eggplants
md (1 cup) ripe tomatoes
-quartered
(1 cup) red (or green sweet)
-pepper,,cored, seeded, and
T corn oil
md (1 cup) onions,chopped
cloves garlic,chopped fine
t salt
1/4 t pepper
1 t red-wine vinegar
Bring 4 c water to a boil in large pan, put in whole eggplants,
cover, & cook over moderate heat for 15 mins , which is enough to
soften them. Drain, cool, & peel eggplants. Press the liquid gently
thru metal sieve.
Process tomatoes & peppers to a puree, then add eggplant.
Heat oil in a skillet & stir-fry onions over moderate heat for 2 to 3
mins, until golden. Add puree & stir-fry over low heat for 10 mins.
Turn out mixture into bowl & briskly stir in garlic, salt, pepper,
& wine vinegar. Refrigerate. Serve cold or at room temp. Makes 4-
6 servings.