Ingredients
Scale
1 eggplant cut into 1 inch cubes
2 celery stalks, medium dice
1 cup olive oil
1 quart of tomato sauce
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Instructions
- Heat tomato sauce on stove in a saucepan
- Add half of the olive oil to a large skillet and put it on the stove at medium-high heat
- When the oil is hot add eggplant cubes to the pan in a single layer. Cook for 3 minutes on one side until gold brown.
- Turn the eggplant cubes to the other side and allow them to fry for an additional 3 minutes. If you notice the bottom of the pan getting dry add a little oil.
- Add diced celery to the pan. Season everything with salt and pepper.
- Allow the eggplant and celery to cook together for 7 to 10 minutes.
- When the celery starts to soften up, add the sauteed eggplant and celery to the pan of tomato sauce.
- Simmer everything together for about 20 minutes on medium heat.
- Transfer to a bowl.
- Enjoy!