| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplants; peeled and cubed |
|
|
Salt |
| 1 |
lg |
Onion; chopped |
|
|
Olive oil |
| 2 |
|
Garlic cloves; finely chopped, (up to 3) |
| 1 1/2 |
lb |
Tomatoes; peeled and chopped |
| 3 |
|
Celery stalks with leaves; cut into 1/2 inch, (1-cm) slices |
| 4 |
tb |
Wine vinegar; (up to 6) |
| 1 1/2 |
tb |
Sugar; (up to 3) |
|
|
Pepper |
| 4 |
oz |
Green olives; pitted and cut in half |
| 2 |
tb |
Capers |
INSTRUCTIONS
(Cladia Roden's THE BOOK OF JEWISH FOOD)
Cut the eggplants into 3/4 inch (2-cm) cubes. Sprinkle with salt and leave
to drain in a colander for an hour.
Fry the onion in 4 tablespoon oil until golden. Then add the garlic and
when the aroma rises, add the tomatoes, celery, vinegar, and sugar (for the
latter two ingredients, start with the lesser quantities and add more at
the end to taste), salt and pepper, olives, and capers. Simmer about 15-20
minutes. Serve cold, garnished, if you like with quartered hard-boiled
eggs.
Notes from KPS: Claudia Roden's recipe is quite similar to the recipe I
developed by trial and error except that I add 2 tablespoons pine nuts to
my recipe.
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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