Recipe

Mom's Eggplant (aubergine) Spread Recipe

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Ingredients

Directions

Step #1 Chop celery & par-boil until half tender.
Step #2 Skin & cube eggplants.
Step #3 Place cubed eggplant in a colander & salt heavily.
Step #4 Place a heavy object on top of the eggplant & let all the bitter juices drain for about 2 hrs.
Step #5 In a very large pot, place 1/2 inch of olive oil & place on medium heat.
Step #6 Add the eggplant, celery, capers, olives, pepper & sugar into hot oil & saute 30 mins.
Step #7 Add the cider vinegar a little at a time until all of it is used.
Step #8 Cook for 1 hr or until most of the liquid has evaporated.
Step #9 Test the eggplant to be sure it is soft enough for a spread.
Step #10 Ladel into canning jars.
Step #11 Because this is an appetizer & makes quite alot, I wasn't sure what to say about servings so the nutritional value will be off.
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