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Ingredients
3 eggplants
salt & pepper 4 sticks celery 6 tablspoons olive oil 1 large onion, chopped 400 grams chopped tomatoes (approx 7 roma tomatoes) 2-3 tablespoons white wine vinegar 1 tablespoon honey 2 tablespoons capers (if they're legal) 12 stoned green olives GARNISH 1 tablespoon pine nuts or flaked almonds, toasted 2 hard boiled eggs, quartered (if you want to make it a richer dish) Instructions
1. Cut eggplants into 1cm cubes. Salt and drain in colander 1 hr. Then rinse and pat dry.
2. Cook celery sticks in boiling water for 8 minutes, then drain and cube 3. Heat 4 tbsp of oil in large frypan and add eggplant, stir frequently for about 10 minutes till tender. Remove. 4. Heat remaining oil, add onion and fry gently about 5 minutes. Add celery and fry stirring about 5 minutes. 5. Add tomatoes, salt and pepper to taste, bearing in mind that the eggplants are already salted. Simmer gently until tomato is reduced and the veg tender (10-20m). 6. Add 2 tablespoons vinegar, honey, capers,olives and cooked eggplant. Simmer for a few extra minutes, stirring continuously. 7. Adjust seasoning and add extra vinegar if required, if you like it sweeter add extra honey too. 8. Garnish if you like. |
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