Ingredients
-
3
-
1
-
1
-
1 - 2
-
1/2 - 3/4
-
1
-
3
-
3 - 4
-
12
-
6
-
2 - 3
-
1
-
-
-
Directions
Eggplant With Capers and Olives, From: The Vegetarian Epicure by Anna Thomas, first edition 1972 This book was a real find! I love eggplant accompanied by strong flavors Feel free to add herbs or red pepper flakes to taste , One of the most flavorful eggplant dishes I’ve tried – very Mediterranean! used calamata olives in place of the black olives to add to that taste I also used pre-sliced green olives since I had an open jar in the fridge used 3T wine vinegar and 1T splenda; however, I felt that the sweetness of the splenda and wine vinegar was overpowering, next time I would use half of those two ingredients I didn’t add additional salt since olives and capers are already pretty salty My family of 3 ate the entire thing tonight for dinner as a main course Made for 1-2-3 Hit Wonders tag game
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Steps
|
1
Done
|
A Large, Nonstick Skillet With a Cover Works Best For This Recipe. |
|
2
Done
|
Heat 2 Tablespoons of Olive Oil Over Medium Heat. Add Eggplant and Cook Until It Begins to Get Soft. Remove from Pan and Set Aside. |
|
3
Done
|
Heat Remaining Tablespoon of Olive Oil and Saute Onion and Garlic Until Onion Is Golden. |
|
4
Done
|
Add Celery, Tomato Sauce, and a Few Tablespoons of Water. Cover and Let Steam For 10-15 Minutes, Stirring Occasionally. Add a Little Water If Necessary. |
|
5
Done
|
Return Eggplant to Pan, Add Capers, and Olives. |
|
6
Done
|
Heat the Vinegar With the Sugar and Add to Eggplant Mixture. |
|
7
Done
|
Salt and Pepper to Taste, and Simmer Gently For Another 10-15 Minutes, Being Careful not to Let It Burn. |
|
8
Done
|
Serve Hot or or Cold, With Slices of Lemon. |
