Eggplant With Capers and Olives
Ready In: 45 mins
Serves: 6-8
Ingredients
- 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
Directions
- 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.
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