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Create a romantic romp in Italy with this traditional Sicilian fare. Its distinctly Sicilian aromas are guaranteed to entice your taste buds and tempt the senses. Often used as an antipasto, served room temperature, it works wonders as a shining main course as well.


½ cup olive oil

2 cups diced celery

One medium eggplant cut into ¾ inch cubes

One large onion, chopped

1/3 cup wine vinegar

1 teaspoon sugar

Two large tomatoes, diced

1 cup water

1 tablespoon capers, drained

¼ cup Spanish olives with pimentos

One can sliced, ripe olives

2 tablespoons minced parsley

Salt to taste


Heat the olive oil in a large skillet. Next, cook the celery until tender, then remove from pan. Cook the eggplant until tender and add onion, then remove from pan. Add the vinegar, sugar, tomatoes, and water into the pan and cook for five minutes. Return the celery, eggplant and onion to the pan—add capers, olives, and parsley. Lastly, add salt to taste and simmer uncovered for twenty minutes. Serve and enjoy!


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