Jeannie's Eggplant Appetizer (Recipe)

 

Ingredients

1 large eggplant,washed, peeled and cut into 1/2-inch cubes (6 cups)
1/2 cup olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped green sweet pepper
1 cup tomato puree
3/4 cup red wine vinegar
1/2 cup chopped ripe olives
2 tablespoons sugar
1/2 teaspoon salt

Steps

1. In a 12-inch skillet over medium heat, cook the eggplant in the hot olive oil about 10 minutes or until it is lightly browned, stirring occasionally.  Cover the skillet during the last 2 minutes of cooking to steam and soften the eggplant.

2. Add the onion, celery and green sweet pepper to the skillet.  Cook and stir until the vegetables are crisp-tender.  Stir in the tomato puree, red wine vinegar, olives, sugar and salt.  Simmer, uncovered, for 10 minutes, stirring occasionally.  Remove from the heat; cool.

3. Transfer the eggplant mixture to covered container.  Refrigerate overnight.  Serve with toasted French bread rounds or toasted pita wedges.