Fusca Orazi’s Christmas Eggplant Spread
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
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!!!!!!!!