Aubergine Hors Doeuvre Recipe

Ingredients

  • 1 kilo (2 pounds) eggplant, cut into cubes approx. 1 1/2 cm
  • salt
  • 1/2 cup olive oil
  • 2 cups finely chopped celery stalks
  • 3/4 cup finely chopped onions
  • 1/3 cup good wine vinegar, mixed with
  • 4 teasp. sugar
  • 3 cups canned tomatoes, drained
  • 2 TBSP tomato puree
  • 6 - 8 large gren olives without pits, cut lengthwise, rinse and drain
  • 2 TBSP capers
  • 4 anchovis, rinsed and 'mushed' with mortar and pestle
  • freshly ground black pepper
  • 2 TBSP pine nuts

Description

This Dish Goes Lovely As Appetizer With Crusty Italian Bread This Dish Needs Your Constant Attention But It Is Worth It. It Does Keep!

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