Yield: 1 Servings
|1 medium||Eggplant, peeled and cut into 1/2 cubes (about 4 cups)|
|¾ cup||Chopped onion|
|⅓ cup||Chopped celery|
|¼ cup||Olive oil or cooking oil|
|1 can||(16-oz) tomatoes, drained and cut up|
|3 tablespoons||Wine vinegar|
|2 tablespoons||Tomato paste|
|1 dash||Ground red pepper|
|½ cup||Sliced pitted ripe olives|
|2 tablespoons||Pine nuts|
|1 tablespoon||Snipped fresh parsley|
|1 tablespoon||Capers, drained|
PREPARATION: In a large skillet cook eggplant, onion, and celery in hot olive oil or cooking oil, covered, over medium heat for 5 - 8 minutes or until just tender.
Stir in tomatoes, wine vinegar, tomato paste, sugar, salt and red pepper.
Cook uncovered, over low heat for 5 minutes, stirring occasionall. Remove from the heat.
Stir in olives, pine nuts, parsley, and capers. Cool. Cover and chill for 2 to 24 hours. Let lstand at room temperature for 30 minutes before serving.
Serve this tangy eggplant-tomato combo as an appetizer or as a relish with poultry and pork. Servings: 8 - 10.
Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@...>