Serves: 4
Total Calories: 169
Place eggplant in a large bowl and toss with salt let stand 10 minutes. Drain.
In a 10-inch skillet over medium heat, sauté celery in 2 tablespoons of the oil 5 minutes. Add onion and sauté 5 minutes or until soft. Remove with a slotted spoon to a small bowl set aside. Add remaining 2 tablespoons oil to skillet and sauté eggplant 10 minutes or until lightly browned, stirring gently.
Add celery mixture, tomatoes, olives, capers, vinegar, sugar, salt, and pepper. Bring to a boil reduce heat to low and simmer, uncovered, 15 minutes or until eggplant is tender. Taste for additional seasoning. Cool, cover, and chill.
Serve with crackers or as part of an antipasto plate.
NOTE: An antipasto plate consists of a variety of foods such as the following: thinly sliced salami or ham, cubed or sliced cheese, olives, and pickled or marinated vegetables.
This Eggplant Dip recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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