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1 large eggplant, unpeeled and diced
Sauté eggplant in hot oil about seven minutes in large frying pan. Set cooked eggplant aside. Add onions and garlic to oil and cook until golden brown. Add cut tomatoes (canned is good) and juice along with celery. Add eggplant, green pepper, vinegar, sugar, salt and pepper. Simmer covered about 25 minutes stirring frequently.
Keeps well in fridge with the use of the vinegar.
Poster's Notes:
Posted by Tolsa Greenberg
Nutritional Info Per Serving: N/A
1/3 cup oil
2 onions sliced
1 large green pepper diced
1 stalk celery sliced
1 clove garlic crushed
1 tin tomatoes with juice
1/4 cup wine vinegar
3 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
Before Thanksgiving there was a request for a vegetable side dish that could be used for Shabbat. This is a great dish that is good hot or cold.