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