| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Italian |
Appetizers, Italian, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Eggplant |
|
|
Olive oil |
| 4 |
sm |
Celery stalks, diced |
| 4 |
tb |
Tomato sauce |
| 4 |
tb |
White vinegar |
| 1/2 |
ts |
Honey |
| 4 |
|
Green olives, halved |
| 4 |
|
Black olives, halved |
| 4 |
tb |
Capers |
| 1 |
tb |
Pine nuts |
| 1/2 |
ts |
Black pepper |
|
|
Salt |
INSTRUCTIONS
Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another
skillet, fry the celery till it begins to brown & then add to eggplant.
Pour tomato sauce into the empty skillet & mix in the vinegar, honey,
olives, capers & pine nuts. Stir. As soon as they are blended, pour over
eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir
often. Allow to cool & ten serve.
Vera Gewanter, "A Passion for Vegetables"
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