Ingredients
The following ingredients have 8 Servings
- 2 medium eggplants, chopped, or the equivalent in fairy eggplants (my favorite)
- 3 cup(s) cherry or grape tomatoes
- 2 cup(s) diced onions
- 2 cup(s) diced celery
- 5 tablespoon(s) apple cider vinegar
- 2 tablespoon(s) brown sugar
- 1 can(s) green olives, pitted
- 1 can(s) black olives, pitted
- 1 bottle(s) capers (small)
- 1/2 cup(s) olive oil
- - salt and pepper
Instruction
- Fry onions and celery in oil until browned; salt and pepper to taste. Remove from oil.
- Fry diced eggplant in the oil used previously. Salt to taste. Brown, drain and set aside.
- Simmer tomatoes with vinegar and Brown sugar.
- Add chopped olives and capers. Add cooked onions and celery to mixture.
- Cook on low heat to avoid burning for 40 minutes or until mixture is thickened.
- Serve hot or cold.
