Appetizer

Eggplant Spread

Serve with warm pita, crackers or crudite.

1 large eggplant, about 1 pound, peeled and cubed

1/2 cup plus 2 tablespoons olive oil

1 medium yellow onion, chopped

1 cup chopped celery

2 (8-ounce) cans tomato sauce

1/4 cup red wine vinegar

2 tablespoons sugar

2 tablespoons drained capers

12 black olives

Salt and pepper to taste

Sauté the eggplant in a skillet in 1/2-cup olive oil over medium-high heat until lightly browned. Remove and set aside. Add the remaining 2 tablespoons oil and cook the onion and celery until soft. Add the tomato sauce and simmer on low for 15 minutes. Return eggplant to pan and cook 15 minutes. Add the vinegar, sugar, capers, olives and salt and pepper. Remove from the heat and mash. Makes about 8 servings.

Source: Adapted from “The Kosher Companion” by Trudy Garfunkel (Birch Lane Press, 1997).

Per serving: 180 calories (68 percent from fat), 14.5 g fat (2 g saturated, 10.4 g monounsaturated), 0 cholesterol, 1.7 g protein, 12 g carbohydrates, 3.5 g fiber, 444 mg sodium.