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Categories:
olive oil celery eggplant onion wine vinegar sugar tomatoes water capers olives black olives parsley salt
Viewed: 38 - Published at: 4 years agoIngredients
- 1/2 c. olive oil
- 2 c. diced celery
- 1 medium eggplant, cut into 3/4-inch cubes
- 1 large onion, chopped
- 1/3 cup wine vinegar
- 1 tsp. sugar
- 2 large tomatoes, peeled and diced
- 1 cup water
- 1 Tbsp. capers, drained
- 1/4 c. pimento-stuffed olives, sliced
- 1 (2 1/4 oz.) can sliced ripe black olives, drained
- 2 Tbsp. minced parsley
- Salt and pepper
Method
- Heat olive oil in large frying pan.
- Add celery and cook until tender, stirring often.
- Remove celery from pan with slotted spoon and set aside.
- Add eggplant to pan and saute over medium heat, stirring, until lightly browned and tender enough to mash easily.
- Add onion and continue cooking and stirring until onion is soft but not brown.
- With slotted spoon, lift eggplant and onion from pan and add to celery.
- Pour vinegar, sugar, tomatoes and water into pan.
- Simmer over medium heat for 5 minutes stirring.
- Return eggplant mixture to pan.
- Stir in capers, olives and parsley.
- Simmer, uncovered, about 20 minutes.
- Add salt if desired.
- Remove from heat, cool and refrigerate in covered jar, at least overnight or for a week.
- Serve at room temperature, using as an appetizer with toasted baguette slices.
