(Sicilian Eggplant Relish)
Heather was visiting during her mid-winter break. Before the belated party for the birthday boy, Joan prepared this treat for cocktail hour.
This rich, savory relish will keep for weeks in your refrigerator, if there's any left over! But, believe me, there won't be.
2 medium eggplants, sliced and then diced
1/2 c. olive oil
2 large onions, sliced
1 c. celery
16 oz. can tomatoes, strained and chopped
2 T. sugar
4 T. vinegar
salt and pepper to taste
1/4 c. green (salad) olives, chopped
capers to taste
Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown. During last 3 minutes of browning, add onions. Then add tomatoes and celery and simmer for 15 minutes. Add vinegar, sugar, salt and pepper, olives and capers. Simmer 20 minutes longer over low heat. Tastes best when served at room temperature on crackers or crusty Italian bread.