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  Eggplants 2 Medium
  Olive oil 3⁄4 Cup (12 tbs)
  Onions 2 , sliced
  Tomato sauce 1⁄4 Cup (4 tbs)
  Celery stalks 2 , diced
  Drained capers 1⁄4 Cup (4 tbs)
  Green olives 6 , pitted and cut into pieces
  Pine nuts 1 Tablespoon
  Vinegar 1⁄4 Cup (4 tbs) (Preferably Wine Vinegar)
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Peel and dice eggplant and fry in 1/2 cup of the olive oil until golden brown.
Remove eggplant from skillet and reserve.
Add remaining 1/4 cup oil and onions and cook until onions are soft and golden.
Add tomato sauce and celery.
Cook until celery is tender, stirring occasionally.
If necessary, add a little hot water to prevent sticking.
Add capers, olives, pine nuts, and reserved eggplant.
Heat vinegar and dissolve sugar in it.
Add salt and pepper.
Pour liquid over eggplant mixture.
Simmer, covered, over very low heat for 20 minutes, stirring frequently.
Cool before serving.
This will keep for weeks in a covered jar in refrigerator.
The recipe may easily be doubled and tripled.

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