| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Pickles &, Relishes | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | lg | Eggplant; cut in 1/2" cubes |
| 1 | lg | Onion; sliced thinly |
| 2 | Green peppers; sliced thinly | |
| 2 | Celery stalks; thinly sliced | |
| 1 | lb | Chopped tomatoes; peeled and seeded |
| 1 | Garlic clove; minced | |
| 1 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | c | Pimiento-stuffed olives; halved |
| 2 | tb | Red wine vinegar |
| 3 | tb | Capers |
INSTRUCTIONS
In a large skillet, saute eggplant in 1/4 cup of olive oil for about 10 minutes. Remove and set aside. In remaining 1/4 cup of oil, saute onion, green pepper, and celery until softened. Add tomatoes, garlic, sugar, salt, and pepper. Cook over low heat for 15 minutes, stirring occasionally. Stir in eggplant, olives, vinegar, and capers. Cover and chill overnight. Recipe by: Elizabeth Powell Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on Feb 3, 1998
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