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2 medium eggplants peeled and cut in 1" cubes
1/2 cup vegetable oil
2 cups coarsely chopped celery
2 cups coarsely chopped onion
1 clove minced garlic
16 oz. canned tomato sauce
1/2 cup vinegar
2 tbsp sugar
salt and pepper



Fry eggplant in cooking oil until tender. Remove and drain on paper towels. Reserve.

Saute celery, onion and garlic. When tender, add tomato sauce and salt and pepper to taste.

Combine vinegar and sugar. Mix with eggplant and return to skillet.

Stir lightly and simmer uncovered for 20 minutes.

Chill before serving.

Serve with crisp french bread or use as a dip with pita bread triangles.