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Categories:Viewed: 77 - Published at: 4 years ago
Ingredients
- 1 1/2 lb. eggplant
- 2 large red or green bell peppers, seeded and diced
- 2 1/2 c. garden marinara sauce
- salt and pepper
- 1/2 c. olive oil
- 1 large onion, chopped
- 1 clove garlic, minced or pressed
- 1 c. sliced Spanish-style pimento-stuffed olives
Method
- Cut unpeeled eggplant into 1/2-inch cubes.
- Pour oil into 12 to 14-inch frying pan.
- Add eggplant; cover and cook over medium heat, stirring occasionally, until eggplant softens slightly (about 5 minutes).
- Uncover and continue to cook, stirring, until eggplant is browned (10 to 15 or more minutes).
- Add bell peppers, onion and garlic.
- Stir until onion is soft.
- Add garden marinara sauce; continue to cook, uncovered, until a thick sauce forms (about 10 more minutes).
- Add olives; season to taste with salt and pepper.
- Let cool to room temperature, then pack into four 1-pint canning jars or freezer containers, leaving 1 inch headspace.
- Cover tightly; store in refrigerator for up to 1 week or in freezer for up to 6 months.
- This may be served on crackers cold or at room temperature.
- Makes about 4 pints.
