Quantities Ingredients
1
|
Eggplant
|
1/4 c.
|
Capers, drained and rinsed
|
1 c.
|
Chopped green onions
|
2 cloves
|
Garlic, minced
|
1 lb.
|
Tomatoes, chopped
|
20
|
Stuffed green olives, halved
|
1/4 c.
|
Fresh basil, chopped
|
2/3 c.
|
Toasted pine nuts
|
2 Tbsp.
|
Red wine vinegar
|
3 Tbsp.
|
Olive oil
|
2 Tbsp.
|
Sugar
|
| 1/2 tsp. | Black pepper |
Preparation Procedures:
1. Place eggplant in bowl, cover and cook on high power in microwave until tender, about 6 minutes. Set aside to cool. Or,
in a preheated 350 degree oven, put whole eggplant on baking sheet and
bake until tender, about 1 hour. Cool inside a sealed plastic bag. Peel
and cut into 1/4 inch pieces and dice.
2.
In serving bowl, combine eggplant and all remaining ingredients, toss
thoroughly. Let sit at room temperature 30 minutes so flavors develop.
Yield: Makes 5 cups, serving = 1/4 cup
Notes: Can be used as an appetizer on toast rounds or crackers, or as a condiment with meat or fish or baked potato.