To do this, sprinkle the chopped vegetables with salt and let them sit for half an hour. Then rinse and pat them dry.
There are plenty of ways to make a great snack. First among them is caviar. These savory fruits are cooked with onions, carrots, tomatoes and bell peppers until tender (stewed, fried, baked or steamed), seasoned with oil and spices, and mixed together. You can mash them (with a blender, meat grinder, knife or pestle). The caviar is canned for winter or served with meat or bread as an appetizer. Baba ganoush and mutabal are made from eggplant and sesame paste.
Soups made with these nightshades are delicious homemade first courses. They come hot and cold, pureed or baked, with mushrooms, tomatoes, soured-milk dressings and herbs.
Eggplant is best baked for a main course. Stuff it with meat or mushrooms, make ratatouille (they say it brings out the flavor of the vegetables best of all — ideal for lovers of Provençal cooking), or serve moussaka for dinner in a "plate" of eggplant skins. To make moussaka, boil the eggplant, cool it and scoop out the flesh. For the filling you use the fried flesh, boiled or baked lamb, onions, mushrooms, tomatoes, garlic, eggs, herbs and spices. The eggplant peel is laid across the bottom of the pan, the filling is spread on top and interspersed with the eggplant, then it is baked in the oven. You can also cook it in individual portions.
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Spicy, sweet and sour pork is just perfect! Pork in Chinese in sweet and sour
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