• Prep Time:
  • Cooking Time:
  • Serves: 20 Servings


  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 lg Eggplants
  • 1 tb Salt
  • 3/4 c Olive oil
  • 2 Cloves garlic; crushed
  • 2 Onions; chopped
  • 1 cn (no. 2) Plum tomatoes
  • 3 Celery stalks; diced
  • 1 cn (1-lb) pitted black olives
  • 1 Jar (12-oz) Italian olives
  • Salad dressing
  • 1/4 c Capers
  • 1/2 c Pine nuts
  • 1/4 c Red wine vinegar
  • 2 tb Sugar
  • Salt & pepper to taste


Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry. Saute
in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add
eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant mixture. Season to taste and cook additional
20 minutes. Serve hot or cold as relish with dinner or on french bread
rounds as cocktail dish.



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