Eggplant With Capers and Olives

Recipe by Engrossed
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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