Story submitted by Harlan Meinwald, a member of B'nai Jeshurun.
The Story Behind the Recipe:
My mom, Claire, raised in a kosher, Orthodox household, loved to explore other cultures through their food. This is one of my favorite recipes.
Recipe:
Ingredients:
6 c diced 3/8-1/2 in peeled eggplant
2 c diced 1/4-3/8 in onion
2 T olive oil
2 c diced 3/8-1/2 in celery
3 T tomato paste
1/3 c red wine vinegar
1 c diced 1/4-3/8 in pitted green olives
4 T capers
1 T sugar
Cooking or baking directions:
Saute eggplant until tender and lightly browned, 7-10 mins.
Saute onions 5-7 mins until transparent but not browned.
Saute celery 1-2 mins to set color.
Combine sauteed vegetables in skillet.
Add paste, vinegar and sugar and combine.
Simmer 7 mins until flavors are blended.
Add olives and capers.
Cool.
Adjust seasoning (salt, sugar, vinegar) to taste before serving chilled or at room temperature.
Makes a nice appetizer or spread. Makes about 2 quarts (8 cups).
6 c diced 3/8-1/2 in peeled eggplant
2 c diced 1/4-3/8 in onion
2 T olive oil
2 c diced 3/8-1/2 in celery
3 T tomato paste
1/3 c red wine vinegar
1 c diced 1/4-3/8 in pitted green olives
4 T capers
1 T sugar
Cooking or baking directions:
Saute eggplant until tender and lightly browned, 7-10 mins.
Saute onions 5-7 mins until transparent but not browned.
Saute celery 1-2 mins to set color.
Combine sauteed vegetables in skillet.
Add paste, vinegar and sugar and combine.
Simmer 7 mins until flavors are blended.
Add olives and capers.
Cool.
Adjust seasoning (salt, sugar, vinegar) to taste before serving chilled or at room temperature.
Makes a nice appetizer or spread. Makes about 2 quarts (8 cups).