Yield: 6 servings
|2 tablespoons||Olive oil|
|1 medium||Onion; halved, sliced thin|
|2||Celery ribs; thinly sliced|
|1½ pounds||Eggplant (preferably Japanese or Chinese); unpeeled, and|
|Cut into 1" cubes|
|Freshly ground pepper|
|1 can||Tomato sauce -; (8 oz)|
|1 can||Diced tomatoes - (14 1/2 oz); drained|
|1 tablespoon||Red-wine vinegar; (to 2 tbspns)|
|1 teaspoon||Granulated sugar; (to 2 tspns)|
|⅓ cup||Pitted green olives - (to 1/2 cup); halved|
|2 tablespoons||Capers; rinsed|
Heat oil in large heavy skillet or saute pan. Add onion and celery; saute over medium heat 5 minutes. Add eggplant, and salt and pepper to taste; saute over medium-high heat, stirring, 2 minutes. Add tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 minutes or until eggplant is tender.
Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired.
Serve cold or at room temperature. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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