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Eggplant appetizer

Eggplant appetizer
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 2 Tbsp
  • salt - 1/2 tsp
  • plus 2 Tbsp - 1/2 c
  • red wine vinegar - 1/4 c
  • dash of pepper - 1 item
  • cans tomato sauce - 2 oz
  • diced celery - 1 c
  • toast rounds - 1 item
  • sliced onions
  • drained capers - 2 Tbsp
  • pitted ripe olives, cut in slivers - 12 item

How to make eggplant appetizer:

Wash eggplant; cut into 1/2-inch cubes. In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside. In 2 tablespoons hot oil in same skillet, saute onion and celery until tender, about 5 minutes. Return eggplant to skillet. Stir in tomato sauce; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Add vinegar, sugar, capers, salt, pepper and olives. Simmer, covered, and stirring occasionally, 20 minutes longer. Refrigerate eggplant mixture, covered, overnight.

To serve, turn mixture into serving bowl. Surround with toast rounds. Makes 6 to 8 appetizer servings.

Recipe categories: < 60 mins, Appetizers, European.

Rating:
Eggplant appetizer
3.3
Average rating: 3.3 of 5, total votes: 7
Cook. Time: PT1H
Total Time: PT1H


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