Eggplant Caviar (version XVII)

3/4 cup olive oil
2 eggplants, peeled and cubed
1 clove garlic, chopped
3 sticks celery, chopped
2 medium onions, chopped
1/2 cup green olives, finely chopped
1 cup homemade or canned Italian tomato sauce
1/4 cup capers
1/4 cup white wine vinegar
1 tablespoon sugar

In a skillet, heat the oil and add the eggplant and garlic. Cook over moderately high heat for 8-10 minutes until lightly browned. Stir often.

Take out the eggplant and add the celery, onions, and olives. Cook until tender, about 5 minutes.

Stir in the tomato sauce and simmer for 5 minutes.

Mix in the eggplant, capers, vinegar, and sugar, and cook over low heat for 5 minutes. Serve chilled, or at room temperature.

Do-Ahead Tip:
Instead of serving, spoon into a freezer container, seal, and label. Place container in the freezer and store up to three months. To serve, thaw in the refrigerator and serve cold or at room temperature.

Preparation Tip: The balance of flavoring can change slightly in frozen foods, so make sure that you season foods for freezing very lightly, if at all. It is best to taste the food and adjust the seasonings, including salt, just before serving.

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