Ingredients:
2 medium eggplants cut into 1/2 inch cubes not peeled
2 large onions chopped small
4 or 5 ribs of celery diced
1 10 oz jar of Spanish olives
1/2 of 4 oz jar of capers
1 can of redpack unpeeled crushed tomatoes 28 oz
Black pepper to taste
Olive oil to saute
1/2 cup wine vinegar and 1/4 cup sugar
Process:
Soak egg plant in cold salted water for 1/2 hr. (put a heavy dish on top so eggplant stays under water)
1/2 cup wine vinegar and 1/4 cup sugar
In a large heavy pot saute eggplant until it gets clear, a little at a time.
Remove from pot and set-aside.
IN the same pot add oil as needed and saute the celery until it gets a little soft.
Add onions, tomatoes and let it cook a little longer (about 10 minutes)
Add eggplants and cook about 12 minutes, then
Add capers and olives and cook 5 minutes longer.
Put vinegar and sugar in a small pot and heat until the sugar dissolves
Add top main pot, stir well and let it cook 2 minutes.. DONE
then let it cool , put in refrigerator, do not eat until next day. Good for 2 weeks.
-Emilia D'Alessandro
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