Sicilian eggplant appetizer
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplant |
| Olive oil | ||
| 4 | smalls | Celery stalks, diced |
| 4 | tablespoons | Tomato sauce |
| 4 | tablespoons | White vinegar |
| ½ | teaspoon | Honey |
| 4 | eaches | Green olives, halved |
| 4 | eaches | Black olives, halved |
| 4 | tablespoons | Capers |
| 1 | tablespoon | Pine nuts |
| ½ | teaspoon | Black pepper |
| Salt | ||
Directions
Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve.
Vera Gewanter, "A Passion for Vegetables"