Sicilian eggplant appetizer
Yield: 4 Servings
Ingredients:
- 3 md Eggplant Olive oil
- 4 sm Celery stalks diced
- 4 tb Tomato sauce
- 4 tb White vinegar
- 1/2 ts Honey
- 4 ea Green olives halved
- 4 ea Black olives halved
- 4 tb Capers
- 1 tb Pine nuts
- 1/2 ts Black pepper
Instructions:
Salt Cube eggplant but don't peel. Fry in olive oil in a skillet. In another skillet fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar honey olives capers & pine nuts. Stir. As soon as they are blended pour over eggplant add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve. Vera Gewanter A Passion for Vegetables
