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1 large eggplant
Peel and dice eggplant. Season with salt and set aside to drain in colander.
Heat the oil in large skillet, add celery, onion, pepper and garlic and cook uncovered over moderate heat, stirring occasionally, 10-12 minutes. Transfer vegetables to a shallow baking dish, but retain the oil.
Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring over moderate heat until lightly golden. Do not mix.
Add to baking dish with vegetables and add tomato paste, vinegar, sugar, basil and parsley and cook for 1/2 hour in a 350°F oven.
Remove from oven and mix well. Make at least a day in advance.
Poster's Notes:
It is a nice appetizer or spread to be used as a canape.
Posted by Joan Schick
Nutritional Info Per Serving: N/A
1 tbsp. salt
2 stalks celery, diced
1 large onion, diced
1 green pepper, diced
2 cloves garlic, sliced
2 tsp. flour
1 can tomato paste
2 tbsp. wine vinegar
1 tsp. sugar
1 tsp. basil
1 tbsp. chopped parsley