Eggplant With Capers And Olives

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 large eggplant, cut into small cubes
• 1 onion, quartered and thinly sliced
• 1 -2 garlic clove, minced
• 1/2-3/4 cup celery, chopped
• 1 tablespoon tomato sauce
• 3 tablespoons water, more if needed
• 3 -4 tablespoons capers, rinsed
• 12 pitted black olives, chopped
• 6 stuffed green olives, chopped
• 2 -3 tablespoons wine vinegar
• 1 tablespoon sugar
• salt and pepper, to taste
• lemon slice, to garnish

Recipe

• 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.