Eggplant Caviar
Ingredients:
2 medium eggplant skins on
2 medium onions diced ½” pieces
1 clove garlic minced
3 stalks celery chopped ½” pieces
1 28 ounce can diced tomatoes
¼ cup sugar
⅓ cup red wine (optional)
1 jar small green olives left whole
1 small jar capers (rinsed)
salt and pepper to taste
½ cup extra virgin olive oil
Instructions:
*Excellent over pasta or just as an appetizer on toasted Italian bread.
**Serve warm or cold.
Origin of Recipe: Jean McCormick, computer aide, at Deer Park High School
2 medium eggplant skins on
2 medium onions diced ½” pieces
1 clove garlic minced
3 stalks celery chopped ½” pieces
1 28 ounce can diced tomatoes
¼ cup sugar
⅓ cup red wine (optional)
1 jar small green olives left whole
1 small jar capers (rinsed)
salt and pepper to taste
½ cup extra virgin olive oil
Instructions:
- Cut eggplant into 1” round slices and cut again into 1½–2” rounds.
- Heat frying pan and add ¼ cup olive oil and sauté eggplant on high about 3-4 minutes; add celery & garlic and sauté about 3 minutes more.
- Add your tomatoes and stew this for about 30 minutes, use a lid to cover.
- If you are going to add wine, do so now.
- Next add sugar, capers, and green olives. Remove from heat and stir. Let it stay covered about 30 minutes.
- You may serve warm or store in refrigerator us to 10 days.
*Excellent over pasta or just as an appetizer on toasted Italian bread.
**Serve warm or cold.
Origin of Recipe: Jean McCormick, computer aide, at Deer Park High School