6 cups, eggplant, peeled and diced in 1/2" to 3/4" cubes
2 cups, celery, diced
1/2 cup, olive oil
1 large white onion, minced
1/3 cup good balsamic vinegar
1 tablespoon, sugar
2 tablespoons, tomato paste, diluted in 1 cup of chicken stock
4 tablespoons, capers
2 dozen, large Sicilian green olives, pitted and coarsely chopped
2 dozen, large Sicilian black olives, pitted and coarsely chopped
1 tablespoon, fresh parsley, finely chopped
4 tablespoons salt
This is a wonderful, old family recipe, and if you omit the chicken stock, a great vegeterian dish.
Place eggplant in colander and toss with salt so that it touches all sides.
Place a heavvy plate nd a book on top of the eggplant, to press. Let sit for 30 minutes, and allow salt to leach bitterness out of the eggplant. Then wash and pat dry.
Saute celery in medium skillet, in olive oil, for about 6 minutes. until almost soft
Remove celery, and add eggplant to skillet, and saute until brown on all sides, about 15 minutes. carful not to mash the eggplant.
Remove eggplant and spread on paper towels to drain. Add a bit more olive oil and sautee onion until it is translucent, but not browned.
Add sugar, tomato paste solute, vinegar, and cover, allowing to simmer for 10 to 15 minutes.
Add eggplant, celery, parsley, olives, capers, and simmer for 10 more minutes.
Salt and pepper to taste.
Serve chilled with other antipasti dishes, with crstini or other hearty italian bread, or over cappelini pasta.
- This will give you an entire serving of vegetables in just 1 serving of the dish.
- if you are cincerned about the salt use
- it is used to pull out the bitter moisture from the eggplant. You will see a brown liquid drain from the eggplant
- this is normal
- and it takes most of the salt with it. The rest you will wash off before cooking.
- My grandmother made this recipe for holidays and special events
- . Its one of my favorites!