Course : Vegetables
Serves: 1
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2 medium eggplants
5 tablespoons wine vinegar
1 tablespoon salt
1 tablespoon sugar
6 medium plum tomatoes
1/4 cup drained tiny capers
1 large green pepper
1/4 teaspoon freshly ground black pepper
1 large onion
1 tablespoon pignoli
5 medium celery stalks
1/2 cup olives
1/4 cup olive oil

Preparation / Directions:

Peel eggplants, removing all green pith. Cut into 1" cubes. Toss with 2 tblsp os salt in colander and leave for 1 hour to drain. Drop plum tomatoes into boiling water for 10 seconds, drain and peel. Roughly chop them. Wash and halve the pepper, removing seeds and membrane, cut into 1" squares. Coarsely chop onions and celery. Dry each piece of eggplant with paper towels, pressing moderately hard to express as much moisture as possible. Saute in oil for 10 mins. stirring often, drain and transfer to a plate. Add a little more oil to the pan, if necessary, and saute the pepper for 5 minutes. Remove and drain to the plate with eggplants. Simmer onion and celery together until celery is tender, approx 15 mins. Add tomatoes, cover and cook for 10 mins. Meanwhile mix vinegar,sugar, capers, remaining teasp. salt and pepper together in a small pot. Simmer uncovered for 1 minute. Return eggplant and pepper to saute pan. Add vinegar mixture, the pignoli and olives. Stir all together well and simmer, uncovered for 10 mins. Let cool before serving or bottling. Keeps well in refrigerator.

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