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Eggplant Appetizer

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  Eggplant 1 Large
  Olive oil/Salad oil 130 Gram
  Sliced onion 2 1⁄2 Cup (40 tbs)
  Diced celery 1 Cup (16 tbs)
  Canned tomato sauce 16 Ounce
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Drained capers 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Pitted black olives 12 , cut in slivers
  Toast rounds 2

Wash eggplant; cut into 1/2-inch cubes.
In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden-brown.
Remove eggplant, and set aside.
In 2 tablespoons hot oil in same skillet, saute onion and celery until tender about 5 minutes.
Return eggplant to skillet.
Stir in tomato sauce; bring to boiling.
Lower heat, and simmer, covered, 15 minutes.
Add vinegar, sugar, capers, salt, pepper, and olives.
Simmer, covered and stirring occasionally, 20 minutes longer.
Refrigerate, covered, overnight.
To serve: Turn into serving bowl.
Surround with toast rounds.
Makes 6 to 8 appetizer servings:

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Eggplant Appetizer Recipe