luvcookbooks's Notes:
Expand2 medium globe eggplants, in 1/2 to 1 inch cubes Ask a question about this ingredient
1 Vidalia onion, diced, in 1/2 inch dice Ask a question about this ingredient
1 cup celery, diced, 1/2 inch dice Ask a question about this ingredient
14 ounces can crushed tomatoes Ask a question about this ingredient
2 ounces capers Ask a question about this ingredient
1/4 cup pignoli nuts Ask a question about this ingredient
4 tablespoons wine vinegar Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
olive oil Ask a question about this ingredient
2 pounds Sicilian green olives, smashed, pitted, and torn into pieces Ask a question about this ingredient
In a large frying pan, cook eggplant cubes in olive oil and a little water until soft. Use low heat. The eggplant should not brown.
Ask a question about this stepTransfer cooked eggplant to a large saucepan. Cook onion in the frying pan vacated by the eggplant until soft. Add onions to eggplant.
Ask a question about this stepAdd tomatoes and celery to eggplant mixture and simmer for about 5 minutes.
Ask a question about this stepDissolve sugar in wine vinegar. Remove saucepan from heat, add the vinegar/sugar solution, capers, pignoli, and olives.
Ask a question about this stepStir and salt to taste. Enjoy!
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
