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Eggplant Caviar

2-medium eggplants peeled and cut into 1/2' cubes

1/2 c. olive oil

1 clove of garlic minced

3 stalks of celery chopped

1 pc. med. onion chopped

3-4 tomatoes chopped

1/4 c. capers

1/4 c. red wine vinegar

1 tblsp. sugar

1 tsp. basil

1/2 tsp. salt

1/2 c. green olives copped

1.  Saute eggplant and garlic in olive oil to slightly brown. 
2.  Remove eggplant and sauted celery and onions to translucent. 
3.  Add tomatoes, let simmer 5 minutes, stirring
4.  Add eggplant, drained capers, vinegar, sugar, basil, salt and olives. Simmer 5 minutes and allow to cool.

Serve on your favorite cracker or crustades. 

Serves 6-8

Photo credit: unknown

Ancel Sitton