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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I serve with crostini. YUM!! From Southern Living. Ingredients:
2 medium eggplants |
1/2 cup olive oil |
2 small onions, diced |
3 tablespoons tomato sauce |
2 celery ribs, diced |
1/4 cup capers |
6 pitted green olives, chopped |
6 pitted black olives, chopped |
2 tablespoons sugar |
2 tablespoons white wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Peel and dice eggplant; Heat oil in a pan over medium-high heat; stir/saute eggplant for about 5 minutes; remove eggplant from pan and set aside.
2. Add onion to pan; stir/saute for 5 minutes or until tender; add in tomato sauce and celery; stir/saute for 5 minutes or until celery is tender.
3. Return the eggplant to the pan; stir in capers and the remaining ingredients; lower heat and simmer, stirring frequently, for 20 minutes; adjust seasoning to taste.
4. Let cool 1 hour.
5. Serve with crostini.
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