• Trim eggplants and slice. Place in colander sprinkle with salt and let stand for 30 minutes. Rinse, drain well and pat dry
• Cut eggplant into 1-inch cubes
• In a bowl, combine olives and capers. Cover w/warm water and let them plump for 20 minutes. Drain well
• In a saucepan of boiling water, blanch celery for 2 minutes or until tender, drain
• In a large skillet set over moderately high heat, heat oil until hot
• Add eggplant in small batches and fry until tender and golden brown, put eggplant in separate bowl
• Add oil to skillet and sauté onions until tender
• Add tomato sauce, water, olives, celery, onions, salt and pepper to taste
• Simmer mixture of low heat 30-45 minutes until tender
• Place sugar and vinegar in covered bottle and shake until dissolved
• Add mixture to eggplant mixture and stir to combine
• Let cool and chill in refrigerator. Let sit 2 days before serving
Serve cold/room temperature as part of an antipasto. Good with crusty Italian bread.
Ingredients
Directions
• Trim eggplants and slice. Place in colander sprinkle with salt and let stand for 30 minutes. Rinse, drain well and pat dry
• Cut eggplant into 1-inch cubes
• In a bowl, combine olives and capers. Cover w/warm water and let them plump for 20 minutes. Drain well
• In a saucepan of boiling water, blanch celery for 2 minutes or until tender, drain
• In a large skillet set over moderately high heat, heat oil until hot
• Add eggplant in small batches and fry until tender and golden brown, put eggplant in separate bowl
• Add oil to skillet and sauté onions until tender
• Add tomato sauce, water, olives, celery, onions, salt and pepper to taste
• Simmer mixture of low heat 30-45 minutes until tender
• Place sugar and vinegar in covered bottle and shake until dissolved
• Add mixture to eggplant mixture and stir to combine
• Let cool and chill in refrigerator. Let sit 2 days before serving
Serve cold/room temperature as part of an antipasto. Good with crusty Italian bread.
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