Cook and Prep Time: 50-60 minutes

Serves: 5-6 cups

You Need

  • 2 Eggplants, diced (½ inch pieces)
  • 1 Onion, diced
  • 1 Bell Pepper, chopped
  • 3 stalks Celery, chopped
  • 1 head Garlic, minced
  • ¾ cup Kalamata Olives, chopped
  • 15 oz. Diced Tomatoes, with juices2.
  • 1 small can Tomato Paste
  • 2-3 tbsp. Red Wine Vinegar, or to taste
  • 1 tsp. Dried Oregano
  • Salt, to taste
  • Black Pepper, to taste
  • Olive oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pan or skillet to medium heat. Once hot, add 2 tbsp. olive oil.  Then, add eggplant, bell pepper, celery, onion, and garlic to the pan.  Sauté until softened and onion is translucent, 4-5 minutes.  Season with salt and pepper slightly.
  3. Add tomato sauce, tomato paste, olives, and vinegar to pan with sautéed vegetables. Mix well, cover and reduce heat. Simmer 30 minutes, stirring frequently.
  4. Once done, add oregano and salt & pepper if needed.
  5. Serve on baguette slices, crackers, or fresh bread (traditionally).  You can also use this to top a salad or as a sauce for pasta.  It is also used as a dip.  Can be eaten warm, at room temperature, or cold. Enjoy!