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Eggplant Appetizer

Russ Myers


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.

★★★★★ 1 vote
4 to 8 Servings
15 Min
30 Min
Stove Top


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


1Heat 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.
2Add 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
3Serve 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