Eggplant With Capers and Olives |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste. Ingredients:
3 tablespoons olive oil |
1 large eggplant, cut into small cubes |
1 onion, quartered and thinly sliced |
1 -2 garlic clove, minced |
1/2-3/4 cup celery, chopped |
1 tablespoon tomato sauce |
3 tablespoons water, more if needed |
3 -4 tablespoons capers, rinsed |
12 pitted black olives, chopped |
6 stuffed green olives, chopped |
2 -3 tablespoons wine vinegar |
1 tablespoon sugar |
salt and pepper, to taste |
lemon slice, to garnish |
Directions:
1. A large, nonstick skillet with a cover works best for this recipe.
2. Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
3. Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
4. Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
5. Return eggplant to pan, add capers, and olives.
6. Heat the vinegar with the sugar and add to eggplant mixture.
7. Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
8. Serve hot or or cold, with slices of lemon.
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