Prep 15 mins
Cook 30 mins
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.
- 3 tablespoons olive oil
- 1 large eggplant, cut into small cubes
- 1 onion, quartered and thinly sliced
- 1 -2 garlic clove, minced
- 1⁄2-3⁄4 cup celery, chopped
- 1 tablespoon tomato sauce
- 3 tablespoons water, more if needed
- 3 -4 tablespoons capers, rinsed
- 12 pitted black olives, chopped
- 6 stuffed green olives, chopped
- 2 -3 tablespoons wine vinegar
- 1 tablespoon sugar
- salt and pepper, to taste
- lemon slice, to garnish
- A large, nonstick skillet with a cover works best for this recipe.
- 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.
- Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
- 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.
- Return eggplant to pan, add capers, and olives.
- Heat the vinegar with the sugar and add to eggplant mixture.
- Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
- Serve hot or or cold, with slices of lemon.
One of the most flavorful eggplant dishes I've tried - very Mediterranean! I 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. I 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.
well for myself it just cannot get any better than this, all the ingredients I love! a few amount adjustments were needed, also I used chicken broth in place of water, I increased the olive oil and added in some crushed chili flakes, the full amout of capers was used and freshly ground black pepper is a must, since my DH is not a lover of capers I was delighted to enjoy this all myself! thank you for sharing Engrossed!