sweet and sour eggplant

[Guest guest]

sweet and sour eggplant

Ingredients 2 T olive oil

large eggplant (about 1¼ pounds), cut into ½-in cubes

salt

med onion, chopped

1 stalk celery, chopped

2 med tomatoes, peeled, seeded, and chopped

¼ c water

2 T red wine vinegar

1 T tomato paste

1 T sugar

¼ c green olives, pitted and chopped

¼ c black olives, pitted and chopped

1 T capers

black pepper

1-2 T fresh basil, chopped

 

Directions Preheat oven to 375. Oil the baking sheet and set aside.

Place eggplant cubes in colander, sprinkle with salt, and set aside to drain for

30 minutes. Rinse eggplant under cold water, dry with paper towels, arrange on

baking sheet, brush with ½ T oil, and bake for 10 minutes. Turn over the cubes

and bake another 10 minutes.

 

Meanwhile, heat 1 T oil in frying pan over med heat. Add onion and celery and

sauté, stirring frequently, about 5 minutes, until softened. Add tomatoes,

reduce heat, and cook, stirring occasionally, about 25 minutes, until reduced to

sauce.

 

Mix in water, vinegar, tomato paste, and sugar, then add eggplant, olives,

capers, and pepper. Cook, stirring occasionally, until flavors are blended,

about 5-10 minutes. Garnish with basil and serve

 Hugz

karen