Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetables Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Eggplants
1 ts Salt
3/4 c Olive oil
2 cl Garlic -- crushed
2 Onions -- chopped
26 oz Can plum tomatoes
3 Celery ribs -- diced
1 lb Can pitted black olives
12 oz Jar olive salad
1/4 c Capers
1/2 c Pine nuts
1/4 c Red wine vinegar
2 ts Sugar
Salt and pepper -- to taste
Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze
dry. Saute in oil until soft. Remove. Saute onions and garlic in
same oil. Add tomatoes, olives, and celery. Cook until tender,
15 minutes. Add eggplant, capers, and pine nuts. In another pan
heat vinegar and sugar. When dissolved, pour over eggplant. Season
to taste and cook an additional 20 minutes. Serve hot or cold as
relish with dinner or with french bread rounds as a buffet or
cocktail dish.
