You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator
Ingredients
4 Medium eggplants peeled and diced
4 Onions sliced
1 ½ cups Olive oil
12 qts Green olives
Capers
12 qts Large black olives pitted and diced
1 tbsp Pine nuts
½ cup Wine Vinegar
¼ cup Sugar
Salt and Pepper
½ cup Tomato sauces
4 Stalks celery diced
Method
1
1. Fry eggplant in 1 cup olive oil until browned. Remove from skillet
2. Add onions, browning gently over medium heat in another 1/2 cup olive oil.
3. Add tomato sauce and celery and cook until tender.
4. Add capers, olives and pine nuts, and fried eggplant.
5. Heat wine vinegar and sugar until dissolved. Add this to the eggplant mixture salt and pepper to taste.
6. Allow simmering until flavors mix
Buy ingredients for this recipe
Ingredients
Ingredients
4 Medium eggplants peeled and diced
4 Onions sliced
1 ½ cups Olive oil
12 qts Green olives
Capers
12 qts Large black olives pitted and diced
1 tbsp Pine nuts
½ cup Wine Vinegar
¼ cup Sugar
Salt and Pepper
½ cup Tomato sauces
4 Stalks celery diced
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