| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Italian, Appetizers, Vegetables |
36 |
Servings |
INGREDIENTS
| 6 |
|
Eggplants, in small cubes with skin |
|
|
Oil for sauteing |
| 2 |
lg |
Onions, chopped |
| 1 |
lg |
Can crushed tomatoes |
| 1 |
tb |
Sugar |
| 4 |
oz |
Wine |
| 1 |
|
Bunch celery, diced and parboiled |
| 1 |
lb |
Green olives, chopped |
INSTRUCTIONS
Put eggplant in pot and sprinkle with salt. Stir occasionally and let sit
for 2 hours. Drain eggplant, squeezing to remove excess water. Saute
eggplant in oil until tender. Remove from pan and set aside. Saute onions
in oil slightly, add tomatoes. Simmer about 30 minutes. Add sugar, wine,
eggplant, celery, and olives. Stir and simmer 5 minutes. Let cool and
refrigerate. Serve cold with bread or crackers.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
17, 1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”