| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
c |
Celery,; chopped |
| 2 |
lg |
Onions,; chopped |
| 2 |
lg |
Eggplants, peeled and cut; into 1-inch cubes (6 cups) |
| 6 |
tb |
Red wine vinegar |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Tomato paste |
| 2 |
c |
Mushrooms,; cleaned and sliced |
| 2 |
tb |
Capers,; rinsed and drained |
| 20 |
lg |
Ripe black olives,; pitted and chopped |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Salt and freshly-ground black pepper |
INSTRUCTIONS
Heat olive oil in a large skillet over medium heat. Add celery and onions
and saute until vegetables are crisp-tender, about 10 minutes. Add eggplant
and cook until lightly golden, about 10 minutes. Remove vegetables with a
slotted spoon. Add vinegar, sugar, tomato paste and mushrooms to skillet
and bring to a boil. Lower heat and simmer 15 minutes. Return celery,
onion, and eggplant to skillet. Add capers, black olives and parsley.
Season to taste with salt and pepper. Stir to combine, cover, and simmer
until eggplant is very tender and sauce is thick, about 15 minutes. Cool,
then refrigerate, covered, for 24 hours before serving.
Yield: 5 to 6 cups
Recipe By :NATHALIE DUPREE SHOW#ND13
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 07:43:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”