Friday, December 03, 2004


This makes a delicious appetizer when served with lightly toasted Italian bread. Great for Christmas or New Years Eve - anytime, actually.

1 medium eggplant
3/4 cup olive oil

2 TBS olive oil
2 cups onions, chopped
1 cup celery, finely chopped
1 cup tomatoes, cored, peeled, seeded, and chopped
1/2 cup pitted, halved green olives
1/4 cup capers, rinsed and drained
1 TBS pine nuts
1/3 cup red wine vinegar
1 TBS sugar
Freshly ground pepper

Peel and cube the eggplant. Place the cubes in a colander and salt thoroughly. Let drain for one hour. Rinse thoroughly and pat dry with paper towels. Heat half the oil in a large skillet over high heat. Saute half the eggplant until golden brown (5-8 minutes). Remove to a strainer and drain.

Add the remaining oil, saute the rest of the eggplant, and drain. Wipe the pan clean, add the additional 2 TBS oil and saute the onions and celery just until tender. Add the tomatoes, cover the pan and cook 4-5 minutes. Uncover the pan and cook an additional 5 minutes. Add the sauteed eggplant, olives, capers and pine nuts. Combine the vinegar and sugar until the sugar is dissolved. Pour into the eggplant mixture and simmer, covered 5-10 minutes. Season to taste and cool. Makes 7-8 cups.

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