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Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 16



1. In large nonstick skillet cook onion and celery in olive oil until tender. Add eggplant, zucchini, tomato, olives, vinegar and sugar.

2. Cover and simmer for 8 minutes or until eggplant and squash are tender. Simmer, uncovered for 5 to 10 minutes more or until most of the liquid has evaporated. Season with salt and pepper. Remove from heat and cool slightly.

3. Stir in the pine nuts or slivered almonds. Serve with great Kelloggs® Toasteds® Harvest Wheat crackers

Nutrition Label