| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Italian |
Italian, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant; large Salt and Pepper to taste |
|
|
Cooking Oil |
| 2 |
md |
Onions; chopped |
| 2 |
|
Garlic Cloves; crushed |
| 3 |
|
Celery Stalks; chopped |
| 1 |
|
Can Italian Plum Tomatoes 1 lb can |
| 10 |
|
Green Olives; pitted and quartered |
| 3 |
tb |
Pine Nuts |
| 1/4 |
c |
Capers; large |
| 1/4 |
c |
Wine vinegar |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Wash eggplant. Do not peel, Cut into 1" cubes. Season with salt and pepper.
Fry in heated oil until tender. Take out and set aside. Saute onion in the
same oil until tender. Add garlic, celery, tomatoes, and olives. Cook
slowly for 10 minutes. Add eggplant, pine nuts and capers. Heat vinegar and
stir in sugar. Add to vegetable mixture. Season with salt and pepper. Cook
for 5 minutes longer. Serve chilled as an appetizer or relish.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”