Marion Fusca Orazi’s Christmas Eggplant Spread

This was always a special treat at Christmas from Mom Orazi…. I try to make it every year…. submitted by her daughter-in-law Michelle Orazi

1 stick of celery with leaf

2 large eggplants

1 pound of pitted green olives

1 pound of black-pitted olives

1 chopped green pepper

1 small jar of capers

1/4 cup of sugar

1 1/2 quart of Cider Vinegar

Olive Oil

Salt

Chop celery and par boil it until half tender.  Skin and cube the eggplants.  Put the eggplant in a colander and salt heavily.  Let all the bitter juices run out for about 2 hours.  Put something heavy on top of the eggplant while it’s draining. 

In a large pot – the biggest one you own… Put 1/2 inch of olive oil.  Put the eggplant and capers, celery, olives, peppers, sugar into the hot oil and sauté 30 minutes.  Add the cider vinegar in a little at a time until you have all of it in the pot.  Let cook 1 hour or until most of the liquid has evaporated.  Taste to make sure the eggplant is soft enough for a spread.  

Put into canning jars.  Serve with crackers or coarse bread…its great!!!!!!!!