Place eggplant on cookie sheet, sprinkle with olive oil and toss to cover all pieces. Bake at 375 degrees until lighly brown. In the meantime, bring water to a boil and add celery, olives and capers and continue to boil for about 5 minutes. Drain and set aside. In a deep pan, saute onion in olive oil until clear, add the olives, capers, celery, white vinegar and 1 TBS sugar. Toss mixing all ingredients well. Let the liquid absorb then add about ½ to ¾ can of tomato sauce. If the sauce is not thick, add a little tomato paste to thicken sauce. Sprinkle garlic powder or granulated garlic and freshly ground pepper. Simmer for about ½ hour. Remove from heat, add the eggplant to the mixture and gently toss until eggplant is coated. Taste and, if necessary, add salt. Serve cold as an appetizer or as a side dish.
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