Eggplant Appetizer Recipe

Summary

CourseAppetizer

Ingredients

1 medium-sized eggplant, about 1 1/4 pounds

Salt

3/4 cup vegetable or olive oil

1 large onion, finely chopped

1 cup finely chopped celery

1 1-pound Italian plum tomatoes, well drained

2 tablespoons tomato paste

2 anchovy fillets, drained and finely chopped, optional

2 tablespoons drained capers

3 tablespoons sliced pitted black olives

3 tablespoons wine vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup finely chopped parsley

Boston lettuce leaves

How to make Eggplant Appetizer

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.