Ingredients
½ cup Olive oil
1 cup Chopped celery
1 Medium onion, chopped
13 Cloves garlic, minced
1 Medium eggplant, unpeeled, 1/4 inch dice
15 oz Can whole tomatoes partially drained
¼ cup Sliced pitted olive, green or black
1 dash Red wine vinegar
2 tbsp Tomato paste
2 tbsp Capers, chopped
2 tbsp Fresh basil chopped or 2 tsp dried basil
1 pinch Sugar
Salt, to taste
Black pepper, to taste
Directions
1
Preheat a large skillet or caste iron pan over high heat
2
Carefully drizzle in the oil (I like a generous amount to make it tasty) and immediately add the celery, onion, and garlic. Then add the eggplant. Saute for about 3 minutes, or until lightly browned
3
Reduce the heat to medium, and stir in the tomatoes, olives, vinegar, tomato paste, capers, basil, and sugar
4
Cover and simmer for 15 to 20 minutes, stirring occasionally, until the eggplant is very tender. Season to taste with salt and black pepper
5
Cool and serve at room temperature. Store and leftovers in an airtight container in the refrigerator for up to 3 days
Ingredients
½ cup Olive oil
1 cup Chopped celery
1 Medium onion, chopped
13 Cloves garlic, minced
1 Medium eggplant, unpeeled, 1/4 inch dice
15 oz Can whole tomatoes partially drained
¼ cup Sliced pitted olive, green or black
1 dash Red wine vinegar
2 tbsp Tomato paste
2 tbsp Capers, chopped
2 tbsp Fresh basil chopped or 2 tsp dried basil
1 pinch Sugar
Salt, to taste
Black pepper, to taste