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Eggplant (aubergine) Punta Nero Recipe

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Ingredients

Directions

Step #1 Eggplant should be in 1/2 inch cubes.
Step #2 Sprinkle top lightly with salt & set aside.
Step #3 Toast the spices in a medium hot skillet until just fragrant.
Step #4 Do not brown.
Step #5 Remove to a bowl to cool, then grind in a mortar or spice grinder.
Step #6 Combine the onion & minced garlic & sprinkle lightly with salt.
Step #7 Rub the toasted bread with the whole garlic clove, & cut into 1/2 inch cubes or croutons.
Step #8 You should have at least two c of croutons.
Step #9 Toast the pistachios in the spice skillet briefly.
Step #10 Set aside.
Step #11 Saute the onion & garlic in two tbsps of olive oil until translucent.
Step #12 Add the spices & stir well.
Step #13 Meanwhile squeeze the bitter liquid out of the eggplant & add the eggplant to the onions.
Step #14 Saute until soft on medium heat adding more olive oil if necessary.
Step #15 Do this slowly & try not to brown the onions.
Step #16 Stir frequently.
Step #17 In another pan, saute the shrimp until just lightly pinked but still raw inside.
Step #18 In a large bowl, capers, sliced bell pepper, eggplant onion mix, shrimp & parsley, toss the croutons, sliced olives & pistachios.
Step #19 Sprinkle top the ouzo over all & toss again.
Step #20 Divide the mixture into ramekins or one larger casserole dish.
Step #21 Sprinkle top Parmesan on top.
Step #22 Bake at 400F degrees for 10 mins in small dishes or 15 mins in large dish.
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