Eggplant Appetizer Recipe




 Eggplant1 Large
 Olive oil/Salad oil130 Gram
 Sliced onion2 1⁄2 Cup (40 tbs)
 Diced celery1 Cup (16 tbs)
 Canned tomato sauce16 Ounce
 Red wine vinegar1⁄4 Cup (4 tbs)
 Sugar2 Tablespoon
 Drained capers2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Pitted black olives12 , cut in slivers
 Toast rounds2


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.
Lower heat, and simmer, covered, 15 minutes.
Add vinegar, sugar, capers, salt, pepper, and olives.
Simmer, covered and stirring occasionally, 20 minutes longer.
Refrigerate, covered, overnight.
To serve: Turn into serving bowl.
Surround with toast rounds.
Makes 6 to 8 appetizer servings: