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6 cups
Medium
By Helen Witty and Elizabeth Schneider
Published 1979
If you are familiar with this Italian eggplant appetizer only in its canned or bottled form, you will probably be delighted to know that you can make your own during the season—summer and early fall—and freeze it successfully. We tried many recipes before we settled on this flavorful version in which the vegetables remain fairly firm, not softened to a near puree, as is sometimes preferred.