salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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  • 1 large eggplant, peeled, diced (2-3 cups)
  • 1 bottle Bernsteins' Italian Dressing
  • 1 cup celery heart, thin sliced*
  • 1 onion, chopped
  • 1 can-6 oz. tomato paste
  • 1/2 cup white wine or water
  • 2 tablespoons capers
  • 2 tablespoons sugar
  • 1 cup stuffed green olives, sliced
  • 1 tablespoon parsley, chopped
  • 4 flat anchovies, chopped

Without shaking Italian Dressing, pour off 3 tablespoons oil from the top of the bottle into a large skillet. Heat and saute eggplant until tender and lightly browned, about 7 minutes. Remove eggplant and add a little more oil from dressing. Saute celery 7 minutes and add onion, cooking about 5 minutes longer. Remove to a large sauce pan. Blend tomato paste with wine or water and stir into eggplant mixture. Add remaining ingredients, including the rest of the dressing, blending well. Cover and simmer 20 minutes over medium heat, stirring a few times to prevent sticking. Remove from heat and spoon into refrigerator containers to cool. Then refrigerate (it will keep for weeks refrigerated in a covered container). Serve cold with slices of leftover roast beef, lamb or pork, and with hot meat and poultry dishes cooked without distinctive seasonings or sauces. *can also use inside of celery stalks.