Ingredients
- 1 Onion (sliced and separated into rings)
- 1/4 cup Celery (sliced)
- 1 tbsp Olive Oil
- 3/4 lb Eggplant (unpeeled, cut into 1/2 inch pieces)
- 1/2 lb Yellow Summer Squash (cut into 1/2 inch cubes)
- 1 Tomato (peeled, seeded, and chopped)
- 2 tbsp Pimento Stuffed Olives (halved)
- 2 tbsp Red Wine Vinegar
- 1 tbsp Capers (minced and drained)
- 1 tbsp Raisins (optional)
- 1 tsp Sugar
- 1 tbsp Pine Nuts
Step by Step Instructions
Step 1:
In a large skillet cook onion and celery in hot oil till tender.
Step 2:
Add eggplant, squash, tomato, olives, vinegar, capers, raisins (if desired), and sugar; stir to combine. Simmer mixture, covered, for 8 – 10 minutes or till eggplant and squash are tender.
Step 3:
Simmer, uncovered, an additional 5 – 10 minutes or till most of the liquid has evaporated. Season to taste.
Step 4:
Serve over toasted Pita triangles and/or French bread slices.
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