Tomatoes; peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality)
1/2
c
Chopped pitted black olives; (Mediterranean type)
1/4
c
Capers
1
tb
Red wine vinegar
1
tb
Sugar
Pepper
2
tb
Minced fresh basil
INSTRUCTIONS
Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let
sit for 1 hour to let them drain their bitter juices. Heat the olive oil
until it is very hot. Gently squeeze the eggplant dry and blot with paper
towels; fry until golden all over, turning often. Remove with a slotted
spoon and place in a serving bowl. Add the onion and celery to the olive
oil, and cook until crsip-tender about 5 minutes. Stir in the tomatoes,
olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for
5 minutes. Pour over the eggplants in the bowl. Add the basil and stir
gently. Serve at room temperature.
Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen
Selwyn <pkselwyn@erols.com>
Posted to JEWISH-FOOD digest Volume 98 #001 by "ELAINE RADIS"
<AUNTIE_E@prodigy.net> on Jan 01, 1998
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