Recipe ingredients
- 2 large eggplants
- 1 teaspoon salt
- 3/4 cup olive oil
- 2 cloves garlic, crushed
- 2 onions, chopped
- 1 pound plum tomatoes, quartered
- 3 celery stalks, diced
- 1 pound can pitted black olives
- 12 ounce jar olive salad
- 1/4 cup capers
- 1/2 cup pine nuts
- 1/4 cup red wine vinegar
- 2 teaspoon sugar
- Salt and pepper to taste
Recipe method
- Wash and cube unpeeled eggplant.
- Salt and let stand 1 hour. Squeeze dry.
- Saute in oil until soft. Remove.
- Saute onions and garlic in same oil.
- Add tomatoes, olives and celery.
- Cook until tender, about 15 minutes.
- Add eggplant, capers and pine nuts.
- In another pan heat vinegar and sugar.
- When dissolved, pour over eggplant.
- Season to taste and cook an additional 20 minutes.
- Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.
Other italian recipes:
Caponata recipe
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