Eggplant Appetizer Recipe

Summary

CourseMethod

Ingredients

 Eggplant1 Pound, pounded
 Salt To Taste
 3/4 cup vegetable or olive oil
 Onion1 Large, finely chopped
 Celery1 Cup (16 tbs), finley chopped
 1 1-pound Italian plum tomatoes, well drained
 Tomato Paste2 Tablespoon
 Capers2 Tablespoon, drained
 Pitted black olives3 Tablespoon, sliced
 Wine vinegar3 Tablespoon
 Salt1/4 Teaspoon
 Ground black pepper1/2 Teaspoon
 Parsley1/4 Cup (16 tbs), finely chopped
 Boston lettuce leaves4

Directions

1. Peel the eggplant and cut into 1-inch cubes. Put in a colander and sprinkle with salt, tossing to coat evenly. Let stand 30 minutes. Rinse, drain, and pat dry.
2. Heat the oil in a large skillet and saute the onion and celery until tender. Remove to a bowl with a slotted spoon. Add the eggplant to the oil remaining in the skillet and saute until tender and golden.
3. Return the onions and celery to the skillet and add the tomatoes, tomato paste, anchovies, capers, olives, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook over low heat, stirring occasionally, for 20 minutes, or until the vegetables are tender.
4. Remove from the heat and stir in the parsley. Cool, cover, and refrigerate for several hours or overnight.
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