Eggplant (Aubergine) Antipasto
- Ready In:
- 3hrs
- Ingredients:
- 12
- Yields:
-
8 pints
ingredients
- 3 large eggplants
- oil, for frying eggplant
- 2 cups onions, coarsely chopped
- 1 garlic clove, chopped
- 2 cups celery, chopped
- 1⁄4 cup olive oil
- 2 cups tomato paste
- 1 cup water
- 2 (11 ounce) jars green olives
- 1 1⁄2 cups capers
- 1 teaspoon sugar
- salt and pepper
directions
- Cut unpeeled eggplant into 1 inch cubes.
- Fry on all sides in 1/2 inch of salad oil.
- Drain on paper towels.
- Saute onion, celery and garlic in olive oil.
- Add tomato paste and cook slowly for 10 minutes.
- Add water and remaining ingredients.
- Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
- Remove from heat and allow to cool slightly.
- You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana