Makes 8 servings
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2 medium eggplants

6 tablespoons olive oil

2 cloves garlic

1 large onion

2 stalks celery (or fennel)

½ cup tomato puree

¼ cup capers

16 stuffed green olives

¼ cup wine vinegar

2 tablespoons sugar

ATTN Prepare this a day before you want to serve it.

Rinse and cut

  • 2 medium eggplants, making ¾” cubes (leave skin on)

In a large saucepan, heat

  • ¼ cup olive oil

and saute eggplant until colored. Remove from pan. Add

  • 2 tablespoons olive oil

to pan. Saute until golden

  • 2 cloves garlic, crushed
  • 1 large onion, diced
  • 2 stalks celery (or fennel), diced


  • ½ cup tomato puree

and simmer 2 minutes. Return eggplant to pan and add

  • ¼ cup capers
  • 16 stuffed green olives, halved

In another pan (or microwave oven) heat

  • ¼ cup wine vinegar
  • 2 tablespoons sugar

and pour into eggplant mixture. Season with

  • salt and black pepper to taste

Cover and simmer 15 minutes, stirring occasionally. Cool to room temperature and then refrigerate overnight. Serve at room temperature with lemon wedges and toast.

Adapted from The International Dinner Party Cookbook, by Jan Bilton

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