This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan
Ingredients
- 1 large eggplant, peeled and chopped
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/3 cup chopped ripe olives
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- French bread baguettes, sliced and toasted
Directions
- In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onions and celery in remaining 2 Tbsp. oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.
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