Yield: 8 Servings
|1 tablespoon||Extra virgin olive oil|
|1 large||Onion; chopped fine|
|1 tablespoon||Fresh chopped garlic|
|5||Celery ribs; chopped fine|
|2 tablespoons||Dried oregano|
|1 cup||Tomato puree|
|Red pepper flakes to taste|
|1 teaspoon||Red wine vinegar|
|2 tablespoons||Bread crumbs|
Cut eggplant into 1-inch cubes, leaving skin on. PLace eggplant in pot and cover with water. Boil until tender and soft but not to the breaking point. Drain. In a skillet, heat olive oil and saute onions, garlic, and celery until onion becomes golden. Lower heat and add basil, oregano, tomato puree, salt, red pepper flakes and vinegar.
Stir and blend on low heat for 5 minutes. Add sugar, stir, add the eggplant, remove from heat and let cool to room temperature. When cool, add bread crumbs and chill.
Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%) Source: Rinieri's Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96