Appetizer, Side Dishes
1 eggplant
4 tablespoons tomato sauce or 1 large ripe fresh tomato (peeled and chopped)
1 whole celery ( dark green stalks are most flavourful)
1 cup green olives
1 tablespoon capers
2 onions
olive oil
1/2 cup vinegar
3 tablespoons sugar
salt and pepper to taste
Cut celery into 1 cm slices and boil until cooked
Cut eggplant into little pieces and fry.
When cooked, remove eggplants from this pan and place in a large deep frying pot.
Fry chopped onions in left-over oil of first pan.
Add onions, celery, olives, capers and tomato sauce to eggplants and simmer on low heat.
After 10 min add vinegar, salt and pepper, and sugar and simmer for 10 or 15 minutes longer. Cool and serve.