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Categories:Viewed: 85 - Published at: 9 years ago
Ingredients
- 6 Tablespoons Olive Oil, Divided
- 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes
- 1/4 cups Red Wine Vinegar
- 2 Tablespoons Sugar
- 3 whole Medium Onions, Chopped Finely
- 4 whole Stalks Celery, Chopped Finely
- 2 teaspoons Salt
- 2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes
- 1- 1/2 ounce, weight Capers
- 1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise
Method
- Heat 3 tablespoons olive oil in large skillet over medium-high.
- Add eggplant, reduce heat to medium and cook, stirring until all fully softened.
- Put aside in a bowl.
- Heat the vinegar in a small pan and dissolve the sugar.
- Bring to a boil and add to eggplant mixture.
- Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high.
- Add onion, celery and salt.
- Reduce heat to medium and cook, stirring until soft.
- Drain the canned tomatoes, reserving 3/4 cup of liquid.
- Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery.
- Add the capers and olives.
- Simmer for 15-20 minutes.
- Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result.
- Let cool and jar.
- Yields 6 jars, 1 1/2 cup size or 36 servings at 1/4 cup each.
