C. Winterle-Olson - Wives Tales-Eggplant
Wives Tales-Eggplant
C. Winterle-Olson
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La Belle Cuisine - More Salad Recipes

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Fine Cuisine with Art Infusion

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Sicilian Eggplant Salad



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"To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar."
- Oscar Wilde

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  Henri Matisse - Interior with Eggplants
Interior with Eggplants
Henri Matisse
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Sicilian Eggplant Salad
Celia's Porta Via – Charleston, SC
Bon Appetit Archives

6 tablespoons olive oil
1 pound onions, diced
2 celery stalks, diced
1 1/4 pound eggplant (2 small) cut into 1/2-inch dice
4 Italian plum tomatoes, peeled, seeded, quartered
1 cup small green salad olives with pimientos
1/2 cup capers, drained
1/2 cup cider vinegar
6 tablespoons sugar

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and celery and cook until translucent, stirring frequently, about 10 minutes. Transfer vegetables to a heavy large saucepan. Heat remaining 3 tablespoons oil in same skillet. Add eggplant and cook until golden brown, stirring frequently, about 10 minutes. Add to onion mixture. Add remaining ingredients to onion mixture and bring to boil, stirring constantly. Reduce
heat and simmer until vegetables are soft, stirring occasionally, about 20 minutes. (Can be prepared 2 days ahead; chill.) Can be served hot, at
room temperature, or cold. 6 servings.

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