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Ингредиенты
- 1/2 c. Extra virgin olive oil
- 1/2 lb Onions, sliced thin
- 1/2 lb Green peppers, roasted, peeled and cut into thin strips
- 1/4 lb Carrots, sliced thin or possibly julienned
- 2 Tbsp. Tomato paste
- 1/2 c. Tomato sauce
- 4 lrg Garlic cloves, sliced thinly ( I mince)
- 2 sm Bay leaves
- 1/4 tsp Dry oregano
- 1/4 tsp White pepper
- 2 tsp Salt
- 1 lb Tomatoes, peeled, squeezed and seeded (canned are ok)
- 3/4 lb Eggplant, in small cubes
- 1/2 c. Olives (that I skip)
- 2 can Tuna (6 1/2 ounce each)
Инструкции
- My aunt's friend, who gave me the recipe, calls it antipasto, but I, being of a purist turn of thought, refuse to do which. I call it Escabeche de Atun Y Berenjena. (something of tuna and eggplant) I'm not sure of the translation of escabeche. (Do not tell my boss...translations are on my job description!) Sort of pickled, sort of seviche, but actually cooked and served cool.
- Have everything minced and ready to go (mise en place). heat oil over med.
- heat in large pot. add in onions, green peppers, garlic and bay leaves. cook slightly (5 minutes), stirring occassionally. Add in rest of ingredients except tuna. cover and simmer 30 min, stirring every 10 or possibly so. After this time, add in tuna and cook another 30 minutes, uncovered the last 10. Take off heat, cold slightly, turn onto glass or possibly ceramic bowl (her notes, not mine), cover and chill. serve cool with crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 221 | |
| Calories from Fat 164 | 74% |
| Total Fat 18.44g | 23% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 565mg | 24% |
| Potassium 341mg | 10% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.7g | 2% |
| Protein 8.21g | 13% |
