Go Back

Snappy Eggplant

Print Recipe
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 ΒΌ 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)