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Categories:
eggplant olive oil carrot clove garlic tomato sauce capers Italian red wine vinegar bay leaf oregano salt pepper
Viewed: 33 - Published at: 7 years agoIngredients
- 1 large eggplant
- 6 Tbsp. olive oil
- 1 small carrot, minced
- 1 large clove garlic, crushed
- 1 (8 oz.) can tomato sauce
- 1 Tbsp. capers, finely chopped
- 1 Tbsp. Italian red wine vinegar
- 1 bay leaf
- 1 tsp. oregano
- 1/2 tsp. salt
- pepper to taste
Method
- Peel eggplant and cut into 1/4-inch cubes.
- Saute in 4 tablespoons olive oil on medium-high.
- Drain eggplant on paper towel and season with salt and pepper.
- Add 2 tablespoons oil to pan and saute carrot and celery over medium heat until tender. Add garlic.
- Return eggplant and add tomato sauce, capers, vinegar, bay leaf, oregano, salt and pepper.
- If too dry, add water.
- Simmer for 15 minutes.
- Transfer to bowl to cool.
- Keep refrigerated until needed.
- Serve with bread or crackers.
