Eggplant (Aubergine) Antipasto

"This came from a great lady in south Louisiana who I love dearly. She was nice enough to share this with me and told me I could share with you."
 
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Ready In:
3hrs
Ingredients:
12
Yields:
8 pints
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ingredients

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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).

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