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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
2 medium eggplants, cut into 1-inch cubes |
1/4 cup olive oil |
2 medium onions, sliced |
2 tbsp olive oil |
1 14 1/2 oz can diced tomatoes, undrained |
1 cup diced celery, about 3 ribs |
1/2 cup pimiento-stuffed olives |
1 2 1/2 oz can sliced ripe olives, drained |
2 tbsp capers, drained |
1 tbsp pine nuts |
1/2 cup red wine vinegar |
3 tbsp sugar |
1/2 tsp salt |
1/4 tsp pepper |
pita chips or toasted bread rounds |
Directions:
1. Sauté eggplants in 1/4 cup hot oil in Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown. Remove eggplant and set aside.
2. Sauté onions in 2 Tbsp olive oil in Dutch oven over medium heat 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to Dutch oven.
3. Stir red wine vinegar, sugar, salt and pepper into eggplant mixture. Cover and simmer stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours. Remove from refrigerator for 30 minutes before serving. Serve with pita chips or toasted bread rounds.
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