 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 20 |
|
A yummy melange of Italian flavors to serve as an appetizer. I used to make this when I catered art show openings in Baltimore many years ago. Serve on baguette slices or toasted pita triangles. Ingredients:
1 1/2 cups olive oil |
4 medium eggplants, peeled and cubed |
4 large onions, thinly sliced |
1 cup plum tomatoes, pureed - san marzano is nice |
4 stalks celery, medium dice |
1 cup green olives, chopped (i like to use double this!) |
1/2 cup black olives, pitted and chopped |
1/2 cup parsley, chopped |
2 tablespoons pine nuts |
1/2 cup red wine vinegar |
1/4 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon red pepper flakes |
Directions:
1. Heat 1 cup oil in skillet. Cook and brown eggplant in batches. When done with all eggplant, put rest of oil in skillet and cook onions until soft. Add tomatoes and celery; cook until celery is soft. Add olives, parsley, nuts and eggplant. Mix and remove from heat.
2. Heat vinegar and sugar in pan; stir until sugar is dissolved. Add seasonings and pour over veggies. Simmer 20 minutes or until soft. Serve cold or at room temperature.
3. NOTE: To make this gluten-free, serve with tortilla chips.
|
|