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Categories:
vegetable oil cooking spray olive oil eggplants onion celery yellow bell peppers garlic salt tomato paste chopped ripe olives olives red wine vinegar sugar pepper pita bread olives parsley
Viewed: 82 - Published at: 3 years agoIngredients
- vegetable oil cooking spray
- 2 teaspoons olive oil
- 4 cups peeled, diced eggplants
- 1 cup minced onion
- 1 cup minced celery
- 1 medium yellow bell peppers or 1 medium green bell pepper, minced
- 2 cloves garlic, smashed
- 12 cup no-salt-added tomato sauce
- 3 tablespoons no-added-salt tomato paste
- 3 tablespoons chopped ripe olives
- 3 tablespoons chopped olives
- 2 tablespoons red wine vinegar
- 1 14 teaspoons sugar
- 14 teaspoon pepper
- pita bread, cut in wedges (optional)
- ripe olives (optional)
- fresh parsley sprig (optional)
Method
- Coat a nonaluminum Dutch oven with cooking spray, add oil.
- Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
- Add tomato sauce and next 6 ingredients, stir well.
- Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
- Place in medium bowl, cover and chill 8 hours.
- Serve on pita wedges and garnish with ripe olives and parsley, if desired.
