1. In sauce pan saute' onions and garlic in 3-4 tablespoons oil. 2. Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed. 3. Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture. 4. Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired. 5. Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers. ---------------------------------------------------------------------------
Nutrition
Ingredients
