Serves 8 as Salad or Appetizer


  • 4 cups eggplant peeled large dice
  • 1/2 cups olive oil
  • 1/2 cups onion, minced
  • 2 Tablespoon garlic, minced
  • 1/3 cup celery, diced
  • 3 cups diced tomato
  • 2 tablespoons capers
  • 1/3 cup carrot, minced
  • 1/4 cup pine nuts, toasted
  • 1 cups black olive, oil cured. May substitute kalamaata
  • 2 Tblspoon  sugar
  • 1/2 cup red wine vinegar
  • 1/4 teaspoon cayenne,
  • 2 tablespoon minced parsley



Peel and dice the eggplants.  Toss the eggplant with the olive oil and bake until soft and lighty brown in a 375 oven. About 20 minutes.

Sauté onions and garlic until soft in a large skillet. Add celery, tomatoes, capers carrot, pine nuts, olives, sugar, vinegar and cayenne.

Simmer 30 minutes.

Add eggplant and cook an additional 15 minutes.  Add parsley and let cool.

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