Ingredients Weight Measure
Eggplant, large 1 ea.
Water 1 gal.
Salt 4 Tbsp.
Celery, diced 3 ribs
Olive oil 1/2 cup
Onions, diced 1/2 cup
Capers 1/4 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Red wine vinegar 1/4 cup
Tomato sauce, prepared 1 cup
Granulated sugar 1 Tbsp.
Garlic, roasted puree 2 Tbsp.


  1. Trim ends of eggplant; leave skin on. Cut into 1" cubes and place in water; allow to soak for 20 minutes.
  2. Drain eggplant and reserve water.
  3. Add salt to water and bring to a boil. Add celery; blanch for 2 to 4 minutes. Drain and cool and then place on side.
  4. In large sauté pan, heat olive oil. Place eggplant into pan and sauté until golden brown. Then add onions, capers and TABASCO® Sauce. Allow to sauté on high heat, stirring so as not to burn.
  5. Add red wine vinegar and allow to reduce by 2/3; then add tomato sauce, sugar and celery. Allow to simmer on low heat for 20 minutes; stir as needed. Adjust seasoning with salt, if needed. When done, serve at room temperature.

Yield: 4 servings