This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.
Prep Time::20 mins
Cook Time::45 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 5 mins
Servings::10
Yield::10 servings
Ingredients
1 cup vegetable oil, or as needed
1 large eggplant, cut into 1/2-inch cubes
1 bunch celery, cut into 1/2-inch slices
2 medium onions, sliced
4 medium green bell peppers, thinly sliced
1 (6 ounce) can tomato paste
½ cup red wine vinegar
¼ cup capers, rinsed
1 tablespoon white sugar
salt to taste
1 (5 ounce) jar pimento-stuffed green olives
1 (6 ounce) can large black olives
Directions
Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.