Vegetarian

Ingredients
4 cups peeled, diced eggplant
1/2 cup Carapelli Mild Olive Oil
1 medium sweet red onion, diced
2 ribs celery, thinly sliced
1/2 cup diced yellow or red bell pepper
3 tablespoons tomato sauce
1/4 cup capers
6 pitted green olives, chopped
6 Peloponnese pitted kalamata olives, chopped
2 tablespoons sugar
2 tablespoons Carapelli White Wine Vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper
Fresh oregano sprigs, for garnish
Toasted crusty bread slices or pita bread wedges


Cooking Directions
In skillet, heat Carapelli Mild Olive Oil over medium-high heat. Add eggplant and sauté for 5 minutes. Remove eggplant from pan and set aside. Add onion to pan and sauté for 5 minutes or until tender. Add celery, bell pepper and tomato sauce. Cook for an additional 5 minutes or until celery is tender. Return eggplant to pan. Add capers, olives, sugar, vinegar, salt and pepper. Reduce heat and simmer, stirring often, for 20 minutes. Let mixture cool for at least 1 hour. Garnish with fresh oregano sprigs, if desired. Serve with toasted crusty bread slices or toasted pita bread wedges. Makes about 2 cups.

Preparation Time: 20 minutes

Total Time: 1 1/2 hours

Wine Suggestions: Cabernet Sauvignon or Merlot