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Ingredients Jump to Instructions ↓

  1. 3 md Eggplant

  2. 1/2ts Black pepper

  3. 1 tb Pine nuts

  4. 4 tb Capers

  5. 4 ea Black olives, halved

  6. 4 ea Green olives, halved

  7. 1/2ts Honey

  8. 4 tb White vinegar

  9. 4 tb Tomato sauce

  10. 4 sm Celery stalks, diced Olive oil Salt

Instructions Jump to Ingredients ↑

  1. + Directions : Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed. Stir often. Allow to cool & ten serve. Vera Gewanter, "A Passion for Vegetables"

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