1¼ 2 C. olive oil
5 C. diced eggplant, 3/8 inch dice
1 1¼2 C. coarsely chopped onions
1 C. celery, in 1/4 inch slices
2 C. chopped tomatoes
3 T. minced garlic
2 T. tomato paste
1¼4 C. red wine vinegar
24 small stuffed green olives, sliced in thirds
1¼2 C. non-pariel capers, drained
3 T. sugar
1¼2 tsp. crushed red pepper flakes
1¼2 tsp. salt
1¼2 tsp. pepper
In a large skillet, heat the olive oil. Add the eggplant and sauté several
minutes until partially soft. Add the onions, celery, tomatoes and garlic and
cook about 10-12 minutes, stirring occasionally. Remove from heat, add the
remaining ingredients and mix. Chill until ready to serve. Serve chilled or
at room temperature with your favorite cracker or toasted bread.
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