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onions celery olive oil eggplant tomatoes salt freshly ground pepper basil tomato paste capers olivesthe Italian lemon
Viewed: 96 - Published at: 8 years agoIngredients
- 2 medium onions, sliced
- 2 ribs celery, thinly sliced
- 1/2 cup olive oil
- 3 or 4 small eggplant, unpeeled and cut in strips, or a 1 1/2 pound eggplant, unpeeled and cut in dice
- 8 tomatoes, peeled, seeded, and chopped, or 1 1/2 cups Italian plum tomatoes
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 1/2 teaspoons dry basil or 2 tablespoons chopped fresh basil
- 2 tablespoons tomato paste
- 1/2 cup capers
- 1 cup pitted soft olivesthe Italian or Greek variety
- 1 lemon, thinly sliced
Method
- Saute the onions and celery in the oil till just golden in color.
- Add the eggplant and toss well.
- Shake the pan several times to blend the vegetables.
- Add the tomatoes and cook down, uncovered.
- Do not overcook, for each vegetable should retain its own personality.
- Add the seasonings and cook 10 minutes.
- While it is cooking stir in the tomato paste.
- Add the capers and olives.
- Correct the seasonings and chill for a day or two before serving.
- Serve with lemon slices, and some chopped parsley and quartered tomatoes if you like.
- It will keep, covered, for a week or so in the refrigerator.
