Ingredients for 6 portions
1 tablespoon of olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium eggplant, peeled, chopped
2 garlic cloves minced
3 tomatoes, peeled, seeded and diced
½ cup of manzanilla olives stuffed and sliced
½ cup of black olives pitted and sliced
1 cup of capers chopped
1 teaspoon of dried oregano
2 teaspoons of balsamic vinegar
1 teaspoon of brown sugar
Coarse sea salt
Freshly ground pepper
Heat the oil in a large skillet over medium to high heat. Add the onion and celery, and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook until soft, 5 more minutes. Add the garlic, tomatoes, olives, capers, oregano, balsamic vinegar and sugar. Reduce heat, and simmer, stirring occasionally, 10 to 12 minutes. Add salt and pepper to taste.
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