Eggplant Appetizer
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Eggplant Appetizer
| 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

Serving: Serves: 10
Total Time: 30 minutes
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.



You can eat it either way.