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Categories:
eggplant olive oil onion garlic bell pepper celery green olives capers tomatoes balsamic vinegar brown sugar dark raisins pepper
Viewed: 47 - Published at: 7 years agoIngredients
- 1 medium-large eggplant (about 1.5 pounds)
- 1/2 cup olive oil plus more, if needed
- 1 large onion, sliced (1/4 moon)
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 ribs celery, cut into 1/4 inch lengths
- 1 cup Sicilian green olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 1 can diced tomatoes, drained
- 2 tablespoons balsamic vinegar
- 1 tablespoons brown sugar
- 3 tablespoons dark raisins, optional
- pepper & salt & crushed red pepper to taste
Method
- Peel the eggplant and cut into 3/4-inch cubes. Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels.
- Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the celery, and cook a minute longer. Add the olives, capers, tomatoes, bell pepper, vinegar, sugar and the optional raisins.
- Stir in the eggplant and simmer for another 10 minutes. Season with salt, pepper & red pepper flakes to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature.
