Eggplant Appetizer Recipe

Name: Eggplant Appetizer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 large eggplant (1 1/2 lb.); 1/2 c. plus 2 Tbsp. olive or salad oil; 2 1/2 c. sliced onions; 1 c. diced celery; 2 (8 oz.) cans tomato sauce; 1/4 c. red wine vinegar; 2 Tbsp. sugar; 2 Tbsp. drained capers; 1/2 tsp. salt; dash of pepper; 12 pitted ripe olives, cut in slivers; toast rounds

Servings: persons

1 large eggplant (1 1/2 lb.)
1/2 c. plus 2 Tbsp. olive or salad oil
2 1/2 c. sliced onions
1 c. diced celery
2 (8 oz.) cans tomato sauce
1/4 c. red wine vinegar
2 Tbsp. sugar
2 Tbsp. drained capers
1/2 tsp. salt
dash of pepper
12 pitted ripe olives, cut in slivers
toast rounds

1
Wash eggplant; cut into 1/2-inch cubes.
2
In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
3
In 2 tablespoons hot oil in same skillet, saute onion and celery until tender, about 5 minutes. Return eggplant to skillet.
4
Stir in tomato sauce; bring to boiling.
5
Reduce heat and simmer, covered, for 15 minutes.
6
Add vinegar, sugar, capers, salt, pepper and olives.
7
Simmer, covered, and stirring occasionally, 20 minutes longer.
8
Refrigerate eggplant mixture, covered, overnight.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant (1 1/2 lb.), 1/2 c. plus 2 Tbsp. olive or salad oil, 2 1/2 c. sliced onions, 1 c. diced celery, and more.

Yes, Eggplant Appetizer falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Appetizer

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