- 1 Large Eggplant
- ¾ cup Olive Oil
- 2 Onions Diced
- ½ cup Tomato either pureed fresh tomatoes, or tomato sauce
- 4 Celery Stalks Diced
- ½ cup Green Olives Chopped
- ¼ cup Capers In Vinegar
- ½ cup Red Wine Vinegar
- 1 tablespoon Sugar
- Salt and Pepper to taste
Cut off the ends of the eggplant and peel them. Dice the eggplant into small pieces.
Add ½ cup of olive oil to a sauté pan, add the eggplant pieces, and sauté on medium heat.. Allow the eggplants to cook for 2 minutes and then add 2 tablespoons of water to help soften the eggplant. Sauté the eggplant for 10 minutes over medium heat, or until the eggplants are soft. Remove the eggplant from the pan and set them aside.
Add the rest of the olive oil to the pan and add the chopped onions and celery. Lightly brown the celery and onions. Add the tomatoes to the mixture and cook until the celery is softened.
Add the capers, olives, and eggplant back into the pan.
Add the vinegar and sugar to the pan and stir. Season with salt and pepper. Simmer for 20 minutes on medium low heat, stirring occasionally. Allow the mixture to cool before serving.
- If you are using cherry tomatoes, puree them in a food processor before adding them to the pan. Tomato sauce out of the can or the jar would work perfectly here too.
- Optional add ins would be pine nuts and raisins. Add bell peppers or roasted red peppers to this dip to add some more color and flavor.
Serving: 0.25cup | Calories: 196kcal | Carbohydrates: 10g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 110mg | Potassium: 167mg | Fiber: 2g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg