|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 sm. eggplant, cubed
1 bunch celery, cut small
4 cloves garlic, chopped
1 lg. onion, sliced
1 jar (lg.) green pitted olives
1 can tomato paste
2 cans (tomato paste cans) of water
Salt and pepper
Basil and oregano
1 tsp. sugar
3 tbsp. red wine vinegar
1 can black pitted olives
|
Directions:
|
Saute eggplant in olive oil with onion and celery until they change color, stirring frequently. Add garlic, olives and paste. Add water and seasonings. Cover and simmer, stirring frequently. Let cook until all soft, about 30 minutes. Cool and add sugar and vinegar. Refridgerate and serve room temperature.
|
Comments from mafiosa
:
|
TOP WITH A HANDFUL OF TOASTED PIGNOLI.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
