Eggplant Appetizer

Russ Myers

By
@Beegee1947

To magically remove the bitterness from eggplant and greatly improve the texture, soak it in milk overnight. Once the slices of eggplant have taken a long, luxurious, milky bath, they are tenderized and primed for frying.

This is a great party fare. It's easy to make and can be prepared ahead of time. The only problem is there are never any leftovers---it's so good.


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Comments:

Serves:

4 to 8 Servings

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1/4 c
olive oil
`1 medium
onion, chopped
4 clove
garlic, minced
1 medium
eggplant, peeled and chopped
2 medium
green peppers, seeded and chopped
1 c
chopped celery
1 can(s)
(8 oz) pitted black olives, drained and chopped
1 c
chopped mushrooms
1 can(s)
(8 oz) tomato sauce
1 medium
tomato, chopped
2 Tbsp
wine vinegar
1/4 c
light brown sugar
1/4 tsp
basil, crushed
salt and pepper to taste
italian bread, cut into thick slices of cubes

Directions Step-By-Step

1
Heat olive oil in large skillet.

Add onion and garlic; saute until tender.

Add eggplant, green pepper and celery.

Cook covered, stirring occasionally, for about 15 minutes.
2
Add olives, mushrooms, tomato, and tomato sauce; mix thoroughly.

Add vinegar, brown sugar and basil; simme4 uncovered until all ingredients are tender, about 15 minutes.

Season with salt and pepper to taste
3
Serve at room temperature with Italian breads, or refrigerate until needed.

This also can be served warm as a vegetable dish.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy