| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | md | Eggplant, peeled and cut into 1/2 cubes (about 4 cups) |
| 3/4 | c | Chopped onion |
| 1/3 | c | Chopped celery |
| 1/4 | c | Olive oil or cooking oil |
| 1 | cn | (16-oz) tomatoes, drained and cut up |
| 3 | tb | Wine vinegar |
| 2 | tb | Tomato paste |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Ground red pepper |
| 1/2 | c | Sliced pitted ripe olives |
| 2 | tb | Pine nuts |
| 1 | tb | Snipped fresh parsley |
| 1 | tb | Capers, drained |
INSTRUCTIONS
PREPARATION: In a large skillet cook eggplant, onion, and celery in hot olive oil or cooking oil, covered, over medium heat for 5 - 8 minutes or until just tender. Stir in tomatoes, wine vinegar, tomato paste, sugar, salt and red pepper. Cook uncovered, over low heat for 5 minutes, stirring occasionall. Remove from the heat. Stir in olives, pine nuts, parsley, and capers. Cool. Cover and chill for 2 to 24 hours. Let lstand at room temperature for 30 minutes before serving. Serve this tangy eggplant-tomato combo as an appetizer or as a relish with poultry and pork. Servings: 8 - 10. Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@buffnet.net>
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”