Sicilian Eggplant Appetizer
Yield
4 servingsPrep
10 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
|
*
|
| 1 | x |
olive oil
|
*
|
| 4 | small |
celery stalks
diced |
*
|
| 4 | tablespoons |
tomato sauce
|
|
| 4 | tablespoons |
white vinegar
|
|
| ½ | teaspoon |
honey
|
|
| 4 | each |
green olives
halved |
*
|
| 4 | each |
black olives
halved |
*
|
| 4 | tablespoons |
capers
|
|
| 1 | tablespoon |
pine nuts
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
|
*
|
| 1 | x |
olive oil
|
*
|
| 4 | small |
celery stalks
diced |
*
|
| 6E+1 | ml |
tomato sauce
|
|
| 6E+1 | ml |
white vinegar
|
|
| 2.5 | ml |
honey
|
|
| 4 | each |
green olives
halved |
*
|
| 4 | each |
black olives
halved |
*
|
| 6E+1 | ml |
capers
|
|
| 15 | ml |
pine nuts
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Cube eggplant, but don't peel.
Fry in olive oil in a skillet.
In another skillet, fry the celery until 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.
