1 can (16 oz) Diced Tomatoes
1/3 cup pitted Green Olives, sliced (optional)
1 tablespoon Capers (optional)
1 teaspoon Crushed Red Pepper
1 Celery stalk, diced
1 tablespoon Olive Oil
1 tablespoon Vegetable Oil
1 tablespoon Vinegar
1 tablespoon Basil (fresh or dry)
½ teaspoon Sugar
Salt to taste
- 1 large Eggplant
- 1 small Onion diced
- 1 can 16 oz Diced Tomatoes
- 1/3 cup pitted Green Olives sliced (optional)
- 1 tablespoon Capers optional
- 1 teaspoon Crushed Red Pepper
- 1 Celery stalk diced
- 1 tablespoon Olive Oil
- 1 tablespoon Vegetable Oil
- 1 tablespoon Vinegar
- 1 tablespoon Basil fresh or dry
- ½ teaspoon Sugar
- Salt to taste
Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.
In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.
Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.
Add the chopped celery and fry tree more minutes.
Pour in the tomato sauce, olives, capers and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.
Serve with crusty bread for a hearty appetizer, warm or cold, as a side dish or vegetarian main dish alongside mashed potatoes or pasta.
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