1/2 cup olive oil
2 eggplants, cut into 1″ cubes
1 onion, diced
2 cloves garlic, minced
4 ribs celery, sliced
1 green pepper, diced
15 oz. can chopped tornatoes
1 cup sliced green olives with pimientos
1/2 cup pitted Kalamata olives
2 T. capers
1 T. anchovy paste
1/2 cup red wine vinegar
1 T. dried oregano
2 T. sugar
1 tsp. salt
1/2 tsp. black pepper
In medium saucepan (4 quarts), heat olive oil. Add the eggplant and saute until they are
soft, about 5 minutes, stirring often. Add onion. Cook another minute. Add garlic,
celery and green pepper. Cook on low heat for another 3 minutes. Add tomatoes, olives,
capers, anchovy paste, vinegar, oregano, sugar, salt and pepper. Cover; simmer for 20
minutes. Taste for seasoning. Cool. Serve at room temperature with sliced baguettes or
serve hot on pasta or on grilled fish or chicken. Can also be served as part of an antipasto
platter. Makes about 4 cups.
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