Eggplant Appetizer

iVillage Member
Registered: 04-01-2004
Eggplant Appetizer
2
Sun, 04-13-2008 - 9:43am
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 Spanish olives
1/2 cup black olives
2 teaspoons capers
2 teaspoons brown sugar (use 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.
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iVillage Member
Registered: 04-12-2008
Sun, 04-13-2008 - 12:32pm
This sounds delicious! Do you spoon some on a plate or use it like a dip?
u
iVillage Member
Registered: 04-01-2004
Sun, 04-13-2008 - 1:19pm

You can eat it either way.

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