- 6
4/5
(1 Votes)
Ingredients
- This Italian antipasto can be served also as a side dish. Serve hot or cold, and garnish with slices of lemon.
- 3 tbsp. olive oil
- 1 large eggplant, cut into small cubes
- 1 onion, quartered and thinly sliced
- 1-2 garlic clove, minced
- 1/2-3/4 cup celery, chopped
- 1 tbsp. tomato sauce
- 3 tbsp. water, more if needed
- 3-4 tbsp. capers, rinsed
- 12 pitted black olives, chopped
- 6 stuffed green olives, chopped
- 2-3 tbsp. wine vinegar
- 1 tbsp. sugar
- Salt and pepper, to taste
- Lemon slices, to garnish
Preparation
Step 1
A large, nonstick skillet with a cover works best for this recipe.
Heat 2 tbsp. of olive oil over medium heat.
Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
Heat remaining tbsp. of olive oil and sauté onion and garlic until onion is golden.
Add celery, tomato sauce, and a few tbsp. of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
Return eggplant to pan, add capers, and olives.
Heat the vinegar with the sugar and add to eggplant mixture.
Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn