|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
6 to 8 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/2 cup olive oil
1 md. eggplant, with skin, cut into 1/4-inch pieces
1 lg. onion, cut into 1/4-inch pieces
2 cups diced celery
2 tbsp. tomato paste
2 lg. tomatoes, peeled, seeded, and diced
1/3 cup red wine vinegar
1-1/2 tsp. sugar
1 cup water
Salt and freshly ground pepper
1 tbsp. drained capers
1/4 cup each of green and black olives, pitted
2 tbsp. pine nuts
|
Directions:
|
Heat oil in skillet over medium-high heat until very hot. Sauté eggplant in hot oil. When tender, remove from pan and set aside to drain on paper towels. Add onion and celery to pan with a little more oil, if neccesary. Sauté until tender, approximately 5 minutes. Return eggplant to pan. Add tomato paste, tomatoes, vinegar, sugar, water, salt and black pepper. Cover over medium heat for 5 minutes. Remove from heat and add capers, olives and pine nuts. Chill until ready to serve. Serve at room temperature.
|
|
|
Makes 6 to 8 appetizer servings.
The recipe for this specialty of Damian's Cucina Italiana restaurant was printed in Houston Gourmet Cooks (out of print) by Ann Criswell.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
