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This recipe comes from Alfredo, who has his own website which features some really wonderful Italian recipes. A visit to his website is well worth it if Italian recipes are what you are after. All well laid out and easy to read.

This recipe is a classic Sicilian Aubergine / Eggplant recipe


2 medium egg plants - diced into 3/4 inch cubes
2 medium onions - chopped
2 celery stalks - chopped
2 cups of crushed tomatoes
1 tbls of capers
1 tbl of pignoli nuts
1 1/2 tbls of sugar
4 tbls of wine vinegar
1/2 cup of olive oil
salt and pepper

  1. Fry eggplant in oil until they just start to brown
  2. Remove & place in sauce pan
  3. In same oil add celery and onion, simmer until tender
  4. Add tomatoes, capers and pignoli nuts
  5. Simmer for 10 minutes and add to eggplant
  6. Stir sugar into the vinegar and add to eggplant
  7. Add salt and pepper and simmer slowly for 30 minutes
  8. Allow to cool before serving

Can be placed in containers and refrigerated