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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this dish goes lovely as appetizer with crusty italian bread this dish needs your constant attention but it is worth it. it does keep! Ingredients:
1 kilo (2 pounds) eggplant, cut into cubes approx. 1 1/2 cm |
salt |
1/2 cup olive oil |
2 cups finely chopped celery stalks |
3/4 cup finely chopped onions |
1/3 cup good wine vinegar, mixed with |
4 teasp. sugar |
3 cups canned tomatoes, drained |
2 tbsp tomato puree |
6 - 8 large gren olives without pits, cut lengthwise, rinse and drain |
2 tbsp capers |
4 anchovis, rinsed and 'mushed' with mortar and pestle |
freshly ground black pepper |
2 tbsp pine nuts |
Directions:
1. sprinkle eggplant cubes liberally with salt,
2. leave to drain in colander
3. dry with kitchen towels, set aside
4. in large heavy skillet heat 1/4 cup olive oil
5. add celery, under medium heat, stirring frequently, for about 10 min.
6. add onions,
7. cook for about 10 minutes or until onions are soft and take on light colour
8. remove with slotted spoon into bowl
9. add remaining 1/4 cup oilive oil into skillet
10. add eggplant cubes, high heat,
11. stirring continuously about 8-10 minutes or
12. until eggplant lightly browned
13. return celery and onions to skillet
14. as wel as
15. vinegar and sugar and all other ingredients with exception of pine nuts. about 2 teaspons of salt and some pepper (about 5-6 turns with the pepper mill)
16. bring to boil, reduce heat, let simmer about another 15 minutes,
17. stirring frequently
18. add pine nuts
19. check seasoning, may need more salt and pepper and some more vinegar.
20. remove to serving dish and chill before serving.
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