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Ingredients
- 2 lbs. eggplant, peeled & diced
- 1 tsp. salt
- 1/2 c. olive oil
- 2 stalks celery, choppped
- 1 large onion, diced
- 1 clove garlic, minced
- 1 28 oz. can diced tomatoes
- 1/3 c. red wine vinegar
- 1 tblsp. sugar
- 1 tblsp. tomato paste
- 10 green olive, sliced
- 1/4 c. capers
- 1/2 can anchovy fillets, drained
- 1/4 tsp. pepper
Details
Servings 10
Preparation
Step 1
1. In a bowl, sprinkle eggplant cubes with salt & set aside for 30 minutes. Drain & pat dry with paper towels.
2. In a large saucepan, heat oil.
3. Add celery, onions & garlic.
4. Saute until golden brown, about 10 minutes.
5. Remove & set aside.
6. In same saucepan add eggplant & cook until lightly browned, about 10 minutes.
7. Return vegetables to pot.
8. Stir in tomatoes, vinegar, sugar, tomato paste, olives & capers.
9. Crush anchovies & add to pot with salt & pepper.
10. Simmer for 20 minutes.
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