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Eggplant Napoli

chef.tim.lee's picture
Ingredients
  Small eggplant 1 Pound (1 Piece)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Onion salt 1⁄4 Teaspoon
  Crumbled oregano 1⁄4 Teaspoon
  Celery seeds 1⁄8 Teaspoon
  Garlic powder 1 Dash
Directions

MAKING
1. Make 1/2-inch cubes out of the eggplant and do not pare.
2. In a medium-size frying pan saute in olive oil or vegetable oil, stirring several times for 5 minutes such that soft and lightly browned and spoon into a medium-size bowl.
3. In a 1-cup measure mix remaining ingredients, pour over eggplant and toss lightly to mix.
4. Let it chill several hours to season.

SERVING
5. To serve take a small serving bowl spoon part of it and garnish with an onion ring and cherry-tomato halves sprinkled with chopped parsley, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Italian
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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