Ingredientes
- 2 LARGE EGGPLANTS
- 1 Teaspoon SALT
- ¾ Cup OLIVE OIL
- 2 CLOVES GARLIC, CRUSHED
- 2 ONIONS, CHOPPED
- 1 Pound PLUM TOMATOES, Quartered
- 3 CELERY STALKS, DICED
- 1 Pound CAN PITTED BLACK OLIVES
- 12 Ounce JAR OLIVE SALAD
- ¼ Cup CAPERS
- ½ Cup PINE NUTS
- ¼ Cup RED WINE VINEGAR
- 2 Teaspoon SUGAR
- SALT AND PEPPER TO TASTE
Preparação
- Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
- Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
- tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
- capers, and pine nuts. In another pan heat vinegar and sugar. When
- dissolved, pour over eggplant. Season to taste and cook an additional 20
- minutes. Serve hot or cold as relish with dinner or with french bread rounds
- as a buffet or cocktail dish.
