Here comes a not-so-traditional addition to the brininess, pickled okra.
2 medium eggplants, cut into cubes
1/4 c. olive oil
2 medium onions, sliced
2 T. olive oil
1 -14.5 oz. can diced tomatoes, undrained
1 c. diced celery
3/4 c. sliced mixed olives
2 T. capers
1 T. pine nuts
1/2 c. red wine vinegar
3 T. sugar (add 1 T. at a time to taste(
1/2 t. salt
1/4 t. pepper
Pita chips or toasted bread rounds
Saute eggplant in 1/4 c. hot oil over medium-high heat for 10 minutes or until tender and slightly brown. Remove eggplant and set aside.
Saute onions in 2 T. olive oil over medium heat for 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to pan.
Stir in red wine vinegar, sugar, salt, and pepper into eggplant mixture. Cover and simmer, stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours. Remove from refrigerator 30 minutes before serving. Serve with pita chips or toasted bread rounds.
No comments:
Post a Comment