1 teaspoon salt
1 pound diced eggplant
5 tablspoons olive oil
1 onion, d... (continued)
Sprinkle 1/4 teaspoon of the salt over the eggplant, place in a colander with a plate and a 1-pound weight on top and let drain for 15 minutes.
In a large stockpot, cook th... (continued)
Get Access To This AND Hundreds Of Other Recipes With A Nick Stellino VIP Subscription!
An All-Access Pass To Over 750 Recipes!
Nick's VIP Subscription includes 24/7, year-long access to every recipe on Nick's website!Also includes exclusive videos and news!
Includes your choice of a free e-book! A $14.95 Value!
For iPad®, iPod Touch®, iPhone®, Nook®, Kindle®, Mac®, or PC.