Ingredients

How to make it

  • 1. Roast the eggplant, allow to cool and chop coarsely.
  • 2. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery.
  • 3. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic.
  • 4. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt.
  • 5. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. 6. 6. Season to taste.
  • 7. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar.
  • 8. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant.
  • 9. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant.
  • 10. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

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