Recipe By : G. Granaroli (XBRG76A)
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Pitted green olives
2 c Tomatoes -- skinned, seeded,
- chopped
1 lb Eggplant -- diced
Salt
1/4 c Olive oil
1/4 c Vinegar
2 lg Onions -- chopped
2 tb Sugar
2 lg Celery ribs -- chopped,
- par-boiled
2 tb Capers -- from jar
Place diced eggplant in colander, sprinkle with salt and let sit over
bowl for 1 hour. Rinse, drain and dry.
Heat 1/2 the oil in pan until hot but not smoking. Fry eggplant until
golden on all sides. Drain well.
Heat rest of oil and fry onions until golden. Add celery, olives,
tomatoes, salt, pepper, and cook 5 minutes. Add sugar, vinegar, and
capers and cook for 10 minutes. Remove from heat.
