Eggplant (Aubergine) Punta Nero

1. 1

   Eggplant should be in 1/2 inch cubes.

2. 2

   Sprinkle lightly with salt and set aside.

3. 3

   Toast the spices in a medium hot skillet until just fragrant.

4. 4

   Do not brown.

5. 5

   Remove to a bowl to cool, then grind in a mortar or spice grinder.

6. 6

   Combine the onion and minced garlic and sprinkle lightly with salt.

7. 7

   Rub the toasted bread with the whole garlic clove, and cut into 1/2 inch cubes or croutons.

8. 8

   You should have at least two cups of croutons.

9. 9

   Toast the pistachios in the spice skillet briefly.

10. 10

    Set aside.

11. 11

    Saute the onion and garlic in two tablespoons of olive oil until translucent.

12. 12

    Add the spices and stir well.

13. 13

    Meanwhile squeeze the bitter liquid out of the eggplant and add the eggplant to the onions.

14. 14

    Saute until soft on medium heat adding more olive oil if necessary.

15. 15

    Do this slowly and try not to brown the onions.

16. 16

    Stir frequently.

17. 17

    In another pan, saute the shrimp until just lightly pinked but still raw inside.

18. 18

    In a large bowl, toss the croutons, eggplant onion mix, diced bell pepper, shrimp and parsley, capers, chopped olives and pistachios.

19. 19

    Sprinkle the ouzo over all and toss again.

20. 20

    Divide the mixture into ramekins or one larger casserole dish.

21. 21

    Sprinkle Parmesan on top.

22. 22

    Bake at 400 degrees for 10 minutes in small dishes or 15 minutes in large dish.

* Per serving · 4 servings · Values may vary.