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Categories:
eggplant olive oil onion clove garlic green pepper celery tomatoes TB TB capers salt TB wine vinegar TB sugar oregano
Viewed: 126 - Published at: 5 years agoIngredients
- 1 eggplant, cut into 1" cubes
- 1/2 cup olive oil + 3 TB
- 1 onion, chopped
- 1 clove garlic, minced
- 1 large green pepper, 1" strips
- 1 cup celery, sliced
- 3-4 tomatoes, peeled and diced
- 3 TB sliced green olives with pimentos
- 1 TB capers
- salt/pepper to taste
- 2 TB wine vinegar
- 1 TB sugar
- 1 tsp oregano
Method
- Heat oil in large skillet. Brown eggplant lightly, then cover and continue cooking until eggplant is very soft. Remove from skillet and set aside.
- Ad the additional oil, (3 TB), and fry lightly, onion, garlic, green pepper, and celery. Cover skillet, and continue cooking , over low heat until very tender.
- Add Tomatoes, to skillet and cook for 5 minutes longer until soft.
- Add eggplant and remaining ingredients to skillet, simmer for 5 minutes. Mixture should be thick. Season to taste. Serve hot or cold.
