"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 large eggplant Olive oil 2 medium onions, chopped 4-5 celery stalks, de-stringed 1 can 15 oz. crushed tomatoes 2 T. capers 1-2 T. pinola nuts 4 T. red wine vinegar 2 T. sugar
1. Cube the eggplant (leave skin on) and fry in olive oil until tender (20 minutes). Transfrer to a bowl. 2. Slice the onions and them in olive oil until transparent. 3. Dice the celery and add to the onions. 4. To the celery and onions, add the tomatoes. Cook until the celery is tender. 5. Add the capers and pine nuts. Add the eggplant. 6. Add the vinegar and sugar. 7. Cover and simmer for 20 minutes, stirring frequently. 8. Chill before serving.
Talia and Ben's Nana makes this family recipe given to her by her grandmother Giuseppina.
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