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Sicilian Eggplant Appetizer
Yield: 4 servings
3 eggplant
olive oil
4 celery stalks, diced
4 tb tomato sauce
4 tb white vinegar
1/2 ts honey
4 green olives, halved
4 black olives, halved
4 tb capers
1 tb pine nuts
1/2 ts black pepper
salt
Cube eggplant, but don't peel. Fry in olive oil in a skillet. In
another skillet, fry the celery till it begins to brown and then
add to eggplant. Pour tomato sauce into the empty skillet and mix
in the vinegar, honey, olives, capers and pine nuts. Stir. As
soon as they are blended, pour over eggplant, add salt and pepper
and simmer 10 minutes. Add water if needed. Stir often. Allow to
cool and then serve.
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Caponata 06