Recipe by Sherrybeth
Adopted this recipe from a great cookbook from the Louisiana Food Service Association. I've made a few changes over the years to suit my family's taste. I usually serve this over rice as a side dish, but it can be used as a sauce over chicken, beef or veal. I hope you enjoy.
- 2 large eggplants, diced in 1 inch cubes with peeling left on
- 2 large onions, chopped
- 2 cups celery, chopped
- 3 tablespoons garlic, minced
- 1 (14 ounce) can diced tomatoes (I use petite diced tomatoes)
- 1 cup ripe black olives, sliced
- 1⁄4 cup capers (optional)
- 3 tablespoons vinegar
- 4 tablespoons sugar
- 1 teaspoon seasoning salt
- 1 cup water
- 1 bay leaf
Directions See How It's Made
- Wash eggplant and cut into 1-1/2 inch squares (leaving peeling on). Allow eggplant to dry or lightly pat with paper towel until dry.
- In lightly greased frying pan, fry eggplant until done. Remove from pan and drain on paper towel.
- After removing eggplant from frying pan, saute' onions and celery until soft, but not brown.
- Add remaining ingredients to saucepan and stir well.
- Cook this mixture for about 15 minutes, then add the eggplant into the mixture and simmer on low heat for 20 minutes to allow flavors to meld.