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Categories:
onion bell pepper celery olive oil eggplant tomato sauce tomato paste garlic black olives green olives red wine vinegar sugar capers oregano salt cayenne pepper pepper
Viewed: 6 - Published at: 2 years agoIngredients
- 3 c. onion, coarsely chopped
- 1 1/2 c. bell pepper, coarsely chopped
- 1 1/2 c. celery, coarsely chopped
- 1/2 c. olive oil
- 2 large eggplant, peeled, cut in 1-inch cubes and soaked in salt water 20 minutes (drain)
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 5 cloves garlic, minced
- 1 (6 oz.) can pitted black olives (whole)
- 1/2 c. pitted green olives (whole)
- 1/2 c. red wine vinegar
- 3 Tbsp. sugar
- 1/4 c. capers
- 1 1/2 tsp. oregano
- 1 Tbsp. salt
- 1 tsp. cayenne pepper
- 1 tsp. pepper
Method
- In a 4-quart casserole, saute onion, bell pepper and celery in olive oil.
- Cover with wax paper and cook on High 30 minutes. Stir once or twice.
- Stir in eggplant.
- Cover and cook on High 30 minutes.
- Stir once.
- Add tomato sauce and paste.
- Cook on High 10 minutes.
- Stir in garlic, olives, vinegar, sugar, capers, oregano, salt and peppers.
- Cook on High 5 minutes.
