Ingredients
- 3 Eggplant (peeled and diced)
- 3 Green Bell Peppers (cored and diced)
- 2 Onions (peeled and cut into thin rings)
- 2 Carrots (coarsely chopped)
- 1/2 lb Green Olives
- 1/4 cup Capers
- 1/2 can Crushed Tomatoes
- 1/2 cup Red Wine Vinegar
- 1 tbsp Sugar
- 2 cloves Minced Garlic (passed through a garlic press if possible)
- Salt
- Black Pepper
- 1/4 cup Olive Oil
Step by Step Instructions
Step 1:
Sauté eggplant in cooking oil until golden brown. Remove and set aside.
Step 2:
In same oil, sauté carrots until tender. Remove and set aside.
Step 3:
Add green peppers to skillet and sauté until tender. Remove and set aside.
Step 4:
Add onions and garlic to skillet and sauté until onions turn golden then place in a large pot.
Step 5:
Add crushed tomatoes to pot and bring to a boil. Lower heat and simmer for 15 minutes.
Step 6:
Add eggplant, carrots, peppers, capers, and olives. Sprinkle with freshly ground black pepper. Stir in vinegar and sugar. Add salt if necessary. Simmer for 10 minutes.
Step 7:
Chill and serve as an appetizer or as an accompaniment for meat, fish or poultry.
0 Comments