Serves: 4 | Preparation Time: 20 min
- 3-4 finger eggplant
- 1 x salt
- 1 x black pepper
- 1 x vegetable oil
- 2 medium onions chopped
- 2 cloves garlic peeled and minced
- 3 each celery stalks
- 1 can italian plum (roma) tomatoes 1 pound
- 10 each green olives pitted and quartered
- 3 tablespoons pine nuts
- 1/4 cup capers large
- 1/4 cup wine vinegar
- 2 tablespoons sugar
Wash eggplant. Do not peel, Cut into 1 inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside. Saute onion in the same oil until tender.
Add garlic, celery, tomatoes, and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar.
Add to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer.