Sicilian Eggplant Appetizer Recipe
3 med. Eggplant
1 tbsp. Pine nuts
1/2 tsp. Honey
Olive oil
4 tbsps. Capers
1/2 tsp. Black pepper
4 diced small Celery stalks
4 pcs. Black olives, halved
4 tbsps. Tomato sauce
4 pcs. Green olives, halved
4 tbsps. White vinegar
Salt
Eggplants should be sliced in cubes but do not take off its peel. On a skillet, fry up the eggplant cubes in some oil. On another pan or skillet, celery stalks should be fried until they start to turn browned & add them to the eggplant.
On the skillet where celery stalks where fried, add in tomato sauce then the pine nuts, capers, olives, honey and vinegar and stir them well.
If the mixtures have all mixed together well, pour it on the eggplant mixture then season with some pepper and salt and cook it simmering for 10 mins. and if necessary, add in water.
Continue cooking it stirring often then let it cool before serving.
