Eggplant With Capers and Olives

“From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. A large, nonstick skillet with a cover works best for this recipe.
  2. Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
  3. Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
  4. Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
  5. Return eggplant to pan, add capers, and olives.
  6. Heat the vinegar with the sugar and add to eggplant mixture.
  7. Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
  8. Serve hot or or cold, with slices of lemon.

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