Eggplant Appetizer

Name: Eggplant Appetizer
Ingredients: 1 large eggplant (1 1/2 lb.); 1/2 c. plus 2 Tbsp. olive or salad oil; 2 1/2 c. sliced onions; 1 c. diced celery; 2 (8 oz.) cans tomato sauce; 1/4 c. red wine vinegar; 2 Tbsp. sugar; 2 Tbsp. drained capers; 1/2 tsp. salt; dash of pepper; 12 pitted ripe olives, cut in slivers; toast rounds

12 ingredients

8 steps

Ingredients

1 large eggplant (1 1/2 lb.)
1/2 c. plus 2 Tbsp. olive or salad oil
2 1/2 c. sliced onions
1 c. diced celery
2 (8 oz.) cans tomato sauce
1/4 c. red wine vinegar
2 Tbsp. sugar
2 Tbsp. drained capers
1/2 tsp. salt
dash of pepper
12 pitted ripe olives, cut in slivers
toast rounds

Directions

1

Wash eggplant; cut into 1/2-inch cubes.
2

In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
3

In 2 tablespoons hot oil in same skillet, saute onion and celery until tender, about 5 minutes. Return eggplant to skillet.
4

Stir in tomato sauce; bring to boiling.
5

Reduce heat and simmer, covered, for 15 minutes.
6

Add vinegar, sugar, capers, salt, pepper and olives.
7

Simmer, covered, and stirring occasionally, 20 minutes longer.
8

Refrigerate eggplant mixture, covered, overnight.