My mother received this recipe from my grandma Yandoli and gave it to me. Both as a child and now, I adore it! As a side dish or a quick vegetarian lunch, serve it.
| 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
Instructions
- 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.
- 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.