Sicilian eggplant appetizer

Yield: 4 servings

Measure Ingredient
3 mediums Eggplant
\N \N 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
\N \N Salt

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"

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