Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 teaspoon | Sugar |
| ½ teaspoon | Salt |
| 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@...>