Name: Snappy Eggplant
Ingredients: 0.25 cup olive oil; 0.25 cup chicken broth or white wine; 2 tablespoons red wine vinegar; 1 teaspoon cinnamon; 2 medium eggplants (peeled and cubed); 1 red onion (chopped); 1 yellow (cored and diced large); 1 red bell pepper (cored and diced large); 4 cloves garlic (minced); 3 stalks celery; 0.5 pound Greek olives (pitted and chopped); 0.5 cup golden raisins; 2 tablespoons capers; 0 salt to taste (if permitted)

Snappy Eggplant

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Course Vegetable Dishes

Servings 6 servings

Ingredients

0.25 cup olive oil
0.25 cup chicken broth or white wine
2 tablespoons red wine vinegar
1 teaspoon cinnamon
2 medium eggplants peeled and cubed
1 red onion chopped
1 yellow cored and diced large
1 red bell pepper cored and diced large
4 cloves garlic minced
3 stalks celery
0.5 pound Greek olives pitted and chopped
0.5 cup golden raisins
2 tablespoons capers
salt to taste if permitted

Instructions

Heat ¼ cup olive oil in a large pan over medium heat. Add eggplant, peppers, onion, garlic, cinnamon and celery. Stir and cook for a few minutes. Add vinegar and broth or wine, raisins, capers and olives. Simmer, stirring occasionally, until the eggplant is soft. Add salt if desired. (Recipe #773)

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Snappy Eggplant

Snappy Eggplant

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