Eggplant Appetizer Recipe
Ingredients
1 large eggplant
1/2 cup plus 2 tablespoons olive or salad oil
2-1/2 cups sliced onion
1 cup diced celery
2 cans (8-oz size) tomato sauce
1/4 cup red-wine vinegar
2 tablespoons sugar
2 tablespoons drained capers
1/2 teaspoon salt
Dash pepper
12 pitted black olives, cut in slivers
Toast rounds
Directions
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:
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:
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