Mom's Eggplant (Aubergine) Spread
- Ready In:
- 3hrs 45mins
- Ingredients:
- 10
- Yields:
-
4 1 qt. jars
- Serves:
- 30
ingredients
- 1 celery
- 2 large eggplants
- 1 lb pitted green olives
- 1 lb pitted black olives
- 1 large green pepper, chopped
- 1 (3 1/2 ounce) jar capers, drained
- 1⁄4 cup sugar
- 1 1⁄2 quarts cider vinegar
- olive oil
- salt
directions
- Chop celery and par-boil until half tender.
- Skin and cube eggplants.
- Place cubed eggplant in a colander and salt heavily. Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours.
- In a very large pot, place 1/2 inch of olive oil and place on medium heat.
- Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes.
- Add the cider vinegar a little at a time until all of it is used.
- Cook for 1 hour or until most of the liquid has evaporated. Test the eggplant to be sure it is soft enough for a spread.
- Ladle into canning jars.
- Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off.
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RECIPE SUBMITTED BY
I am queenkungfu's mother. She has been so happy with this website that I just had to try it.
I am an avid cook, not too much into baking. Most of what I cook these days comes from the archives of my cooking experiences and my Italian family.
My passion is my family. My nine year old grandson(queenkungfu's son) is the light of my life.