You may also like
Categories:
eggplant olive oil stalks of celery chopped onions green Spanish red pepper garlic capers flat-leaf Italian parsley sugar balsamic vinegar salt pepper
Viewed: 38 - Published at: 8 years agoIngredients
- 2 large eggplant, cut into 1/2 inch cubes (do not peel the eggplant)
- 1/2 cup olive oil (split into two 1/4 cups)
- 4-5 stalks of celery - chopped
- 2 medium onions - chopped
- 2 cups green Spanish-style olives - chopped
- 1 medium red pepper - chopped
- 2-3 large garlic cloves - minced
- 1/4 cup capers - drained
- 1 bunch flat leaf Italian parsley - minced
- 2-3 tablespoons sugar (adjust to taste)
- 1/4 cup balsamic vinegar (adjust to taste)
- salt
- pepper
Method
- In a large sautee pan, heat one half the olive oil and sautee the eggplant chunks over medium-high heat until tender and lightly browned. Meanwhile, in a separate sautee pan, heat the other half of the olive oil and sautee the onions, garlic and celery over medium heat until tender, about 5 minutes. Add the olives, capers, and peppers and continue cooking for another 5 minutes or so. Add the sugar and the balsamic vinegar to the onion mixture. Then transfer the onion mixture to the pan containing the eggplant, add the minced parsley, and salt and pepper to taste.
