Eggplant Appetizer

Prep time: 20 min

Serves: 6 cups

Ingredients:

• 2 large eggplants (about 4 LBs total)
• 1 tablespoon virgin olive oil
• 1 large onion, diced
• 1 tablespoon fresh chopped garlic
• 5 ribs of celery, chooped
• 1 tablespoon dried basil
• 2 tablespoons dried oregano
• 1 cup tomato puree
• 1/4 teaspoon salt
• red pepper flakes (to taste)
• 1 teaspoon red wine vinegar
• 1 tablespoon sugar
• 2 tablespoon breadcrumbs

Instructions:

1. Cut eggplant into 1 inch cubes. Removing seeds but leave skin on
2. Place in heavy sauce pot & cover with water
3. Bring to boil & cook until soft but not mushy (about 10 minutes)
4. Drain and set aside.
5. In a saute pan, heat olive oil with the onions garlic and celery. Saute until onions are brown
6. Lower heat and stir in basil, oregano, tomato puree, salt, red pepper, and red wine vinegar
7. Stir and cook over heat for 5 min
8. Add sugar, sitir and add the eggplant
9. Let cool to room temperature
10. Add the breadcrumbs and chill until serving time