Eggplant (Aubergine) Casserole

Name: Eggplant (Aubergine) Casserole
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 600 g baby eggplants; 300 g tomatoes (peeled and diced); 1 onion; 150 g green olives; 1 celery rib, par cooked; 1 teaspoon capers; 2 tablespoons oil; 5 tablespoons vinegar; 1 tablespoon sugar; salt and pepper

Submitted by Jane Gib

"My great-aunt used to do this during the war. Its a casserole which she used to say warms the hearts of tired soldiers. hope it works for you"

Download

Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 4

ingredients

600 g baby eggplants
300 g tomatoes (peeled and diced)
1 onion
150 g green olives
1 celery rib, par cooked
1 teaspoon capers
2 tablespoons oil
5 tablespoons vinegar
1 tablespoon sugar
salt and pepper

directions

.
wash and dice the eggplants and soak them in salted water for half an hour.
drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan.
place on a kitchen paper/towel to drain completely, then place them on a serving dish.
go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste.
cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar.
cook for a further 10 min, stirring occasionally.
pour the sauce over the eggplant.