Eggplant Appetizer

iVillage Member
Registered: 04-01-2004
Eggplant Appetizer
Fri, 02-22-2008 - 8:07am
Eggplant Appetizer


Serving: Serves: 10
Total Time: 30 minutes




Salt
4 cups peeled, cubed eggplant
1/2 cup chopped onion
4 cloves garlic, minced
2 stalks celery, sliced
3 tablespoons olive oil
1/2 cup pitted Spanish olives
1/2 cup pitted black olives
2 teaspoons capers
2 teaspoons brown sugar (use sugar substitute)
2 tablespoons white vinegar




Salt eggplant heavily and set aside for 15 minutes. Rinse salt off eggplant under running water while squeezing out bitter juices. Steam eggplant until tender. Sauté onion, garlic, and celery in olive oil until soft. Mix in eggplant, olives, capers, brown sugar, and vinegar and heat until warm. Can be served hot, at room temperature, or chilled.
spring



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