Crispy Eggplant with Spicy Tomato Sauce
- ¼ cup Capatriti® EVOO
- ½ sweet yellow onion
- 1 yellow bell pepper
- ½ jalapeño, seeded
- 4 fresh olives, pitted
- 3 Kumato tomatoes
- 4 small graffiti eggplant
- 1 cup flour
- 1 cup water
- 1 tbsp. salt
- 1 tbsp. pepper
- 2 tbsp. paprika
- Capatriti® 100% Pure Olive Oil
Chop the onion, bell pepper, jalapeño and olives. Quarter the tomatoes. Heat olive oil in a medium-sized pot over low heat. Add onions and bell peppers, stirring often until the onion is translucent. Add the remaining ingredients and allow to reduce for approximately 15 min., or until tomatoes make a paste). Remove from heat and set aside.
Slice eggplants in half. Starting at ½ inch below the stem cut the eggplant lengthwise to get four, or more, slices. In a medium-sized bowl, combine flour, salt, pepper and paprika. Add water and mix to make the batter. Lay eggplants in to coat.
Heat olive oil in a medium-sized pot to 375°F. Gently fry the eggplants (no more than one or two at a time), four min. per side. Remove and rest on cooling rack or plate lined with paper towels.
Plate and top with sauce. Share.