International Cooking A Taste of Italy—Mexican-Style (NAPSA)—Eggplant, bell pep- pers and tomato—they may sound like the makings of an Italian meal, but these vegetables alsoall contribute to Mexican cuisine. In fact, all of them are popular Mexi- can exports that bring a taste of warm sunshine to cooler climates during the winter. Mexico’s beautiful purple egg- plants are a common wintertime sight in American supermarkets. During the 2002-2003 season, Mexico sent nearly 86 million pounds of eggplant—makingit the top U.S. supplier. Mexico is also the United States’ No. 1 supplier of bell peppers, which are actually native to Mexico, Central and South America. In the last season, for example, Mexico exported over 356 million pounds of bell peppers to the USS. And another Mexican native, the tomato, is also a popular ge’ eS N oe r Sprinkle eggplant with salt. Beat eggs in a shallow bowl. Stir together flour and breadcrumbs on a plate. Dip each eggplant round in egg, then in flour mix- ture. Refrigerate on a baking sheet for 1-4 hours. Heat 1/2 inch oil in a medium skillet. Fry eggplant on medium, turning once, until golden brown all over. Then fry bell peppers been the leading U.S. supplier of vine-ripened, high-quality tomatoes during winter and spring. For an authentic taste of Mex- until soft. Drain vegetables on paper towels. To serve, spoon eggplant with peppers, then with Spicy Tomato Sauce (recipe follows); sprinkle ner recipe for breaded and fried or light dinner. export. For decades, Mexico has ico, try this delicious lunch or din- eggplant rounds smothered with bell peppers and a pleasantly spicy tomato sauce. Berenjena y Chile Dulce con Salsa de Tomate 1 large eggplant, cut into 8 roundslices (*/2-inch thick) /4 teaspoonsalt 2 large eggs '/ cup all-purposeflour ‘/. cup fine breadcrumbs 1 medium green bell pepper, seeded andsliced 1 medium redor orangebell pepper, seeded andsliced Vegetable oil for frying Spicy tomato sauce Fresh cilantro, minced with cilantro. Serves 4 as a lunch Spicy Tomato Sauce 3 medium tomatoes 1 serrano chile, seeded and chopped 1 tablespoon vegetable oil ‘/, white onion, chopped Salt and pepper Broil tomatoes until charred, about 5 to 7 minutes; removecores. Add to blender with chile, and blend until smooth. Heat oil in a medium pan and saut onion on medium heat until translucent and light brown, about 6 minutes. Add tomato mixture and simmer uncovered for 15 minutes. Add salt and pepperto taste.
