Not a member? Sign up    Forgot your login name or password?

By: G G.

Description:
Time: 1 hr 30 min (15 min to prepare, 1 hr 15 min to cook)
Meal type: Appetizer
Ethnicity:
Number of Servings: 10
Ingredients:
3 each sprays cooking spray
2 each yellow onions, halved and thinly sliced
2 each red bell peppers, thinly sliced
2 each celery ribs, thinly sliced
6 each cloves garlic, thinly sliced
5 each sprigs fresh Thyme
10 each sprigs Italian parsley, stems and leaves intact
1 each (16 oz) can crushed tomatoes
1 each large eggplant, cut into 1 inch pieces
0.5 cup red wine vinegar
3 tablespoon sugar
0.5 cup pitted and halved Kalmata olives
0.25 cup drained and rinsed capers
0.125 teaspoon fresh ground black pepper
Directions:
In a large non-reactive pan, add 1 spray of cooking spray. Add the onions and sauté on medium heat, stirring often, until translucent and tender, about 5 minutes. Add the peppers and celery and sauté, stirring often, until softened, about 10 minutes. Season with pepper. Add the garlic and cook until fragrant, about 2 minutes. Tie the thyme sprigs and parsley together with kitchen twine. Add the tomatoes and the herb bundle to the pan and cover with a lid. Allow the mixture to simmer, stirring from time to time, for about 15 minutes. In a separate skillet, heat the remaining 2 sprays of cooking spray over medium-high heat. Add the eggplant, and season with pepper. Cook until lightly brown on all sides, about 8 minutes. Add the sautéed eggplant to the tomato mixture. Cover and cook 20 minutes. Meanwhile, in a small bowl, combine the vinegar and sugar, stirring to dissolve the sugar completely. Remove the vegetables from the heat and discard the herb bundle. Stir in the vinegar mixture, olives, and capers. Adjust the seasoning. Transfer to a serving bowl. Serve warm or at room temperature, as an hors d'eouvres or as a topping for pasta, chicken or fish.
Notes:




Search for recipes 
Search for recipes: