Serves:6 / Time: 30 minutes
Ingredients
- 4 cups Medium Diced Eggplant
- 1 cup Diced Celery
- ¼ cup pine nuts
- ¼ cup capers
- 2 Pints Tomato Sauce
- 1 ½ cups Colombo Marsala Sweet
- Basil
- Olive oil
- Crostini or bruschetta
In a Large sauté pan over medium high heat sauté the eggplant in 1 ½ cups of olive oil until brown and tender for 8-12 minutes. Add pine nuts and sauté for another 2 minutes to toast the nuts. Add celery and capers and cook for another 4-5 minutes. Deglaze pan with marsala and reduce by ¾ and then add tomato sauce and lower heat to low and simmer for another 15-20 minutes. Finish dish with fresh basil and server with crostini or bruschetta or as a side dish for grilled or broiled fish.
