Eggplant Antipasto - alive magazine

Name: Eggplant Antipasto - alive magazine
Ingredients: 4 cups (1 L) eggplant, cubed; 2 cups (500 mL) celery, chopped; 6 Tbsp (90 mL) olive oil; 2 Tbsp (30 mL) salt; 1 large onion, chopped; 2 cups (500 mL) tomatoes, chopped; 2 to 3 Tbsp (30 to 45 mL) apple cider vinegar; 1 Tbsp (15 mL) local organic honey; 12 green olives, pitted; 2 Tbsp (30 mL) flaxseed or hempseed oil; 1 tsp (5 mL) turmeric; 1 Tbsp (15 mL) almonds, sliced and toasted; 2 hardboiled organic eggs, quartered

www.alive.com

This dish keeps well and is delicious hot or cold. Use it as a main dish or as an appetizer. It is quite rich, so reduce the olive oil if required…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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