Yield: 1 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|1 pounds||Eggplant diced|
|¼ cup||Olive oil|
|2 larges||Onions chopped|
|2 larges||Stalks celery chopped and par-boiled|
|1 cup||Pitted green olives|
|2 cups||Skinned, seeded, chopped tomatoes (canned if you like)|
*Place diced eggplant in colander, sprinkle with salt and let sit over bowl for 1 hour. Rinse, drain and dry. Heat ½ the oil in pan until hot but not smoking. Fry eggplant until golden on all sides.
Drain well. Heat rest of oil and fry onions until golden. Add celery, olives, tomatoes, salt, pepper and cook 5 min. Add sugar, vinegar, and capers and cook for 10 min. Remove from heat. Serve cold with crusty bread.