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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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An old Sicilian receipe usually used as an appetizer or side dish. Very tasty, similar to other receipes with a little bit of my girlfriend's own flair! Ingredients:
2-3 pounds eggplant (chopped) |
1 tbs sugar |
2 tbs green olives (whole) or (chopped) |
2 tbs or more of black olives |
3 tbs olive oil |
1/2 cup onions (chopped) |
1/2 cup celery (chopped or diced) |
1/3 cup tomato sauce (your own) or hunts |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. Heat olive oil (I use) Virgin not light in saucepan with eggplant and saute for at least 10 minutes or until tender, DO NOT OVERCOOK as you do not want the eggplant to become mushy! Remove eggplant and set aside.
2. Add another 2 tbs of olive oil to the pan, add onions,and celery sauting them. DO NOT OVER COOK, only cook till they are tender.
3. Drain all of the above. Leave some oiive oil in the pan and add the tomator sauce, salt & peper and put the eggplant back into the pan with the above ingredients. Simmer a few more minutes.
4. Remove from pan, add the green and black olives with the sugar into a bowl with all of the above ingredients.
5. Put the bowl into the refrigerator so that it can marinate for at least a few hours as it tastes much better when served cold or at room temperature.
6. A great side dish for any kind of meal but especially good with an Italian dinner and a wonderful peace of good Italian bread!
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