2 medium sized eggplants
cup of olive oil
cups of celery, sliced thin
cup of onions, chopped
1/3 cup of red wine vinegar, mixed with 1 tablespoon of sugar
2 cups of drained canned Italian plum or whole pack tomatoes - chopped
2 tablespoons of tomato paste
7 large green olives,
slivered (use the good ones
from an Italian market not grocery store green olives in brine)
tablespoons of capers - rinsed
2 tablespoons of pine nuts - toasted
and ground pepper to taste
Cut eggplant into ½ - 1 inch cubes. Sprinkle
cubes of eggplant with salt and set them in a colander in the sink to
drain. After 30 minutes, rinse them and pat dry with paper towels and set
Heat 1/4 cup olive oil in heavy skillet, add celery and onions and
cook over moderate heat, stirring frequently for 10 minutes until celery
and onions are soft and lightly colored. With slotted spoon transfer to
remaining 1/4 cup oil in skillet and over high heat saute the eggplant in
it, stirring and turning about 8-10 minutes until they are lightly browned
but not mushy.
Return celery and onion to skillet, stirring in vinegar and sugar, the
tomatoes, tomato paste, green olives and capers and salt and pepper. Bring
to a boil, reduce heat. Simmer, uncovered, stirring for 10-15 minutes.
off heat and let cool.
Stir in pine nuts.
*** You can also throw in a handful of golden raisins and use a little
less sugar. Maybe add a little fresh basil too towards the end.