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Serve this as an appetizer with crisp crackers or use as a filling for omelets or crepes. Dusted with freshly shredded Parmesan cheese, it makes a great luncheon dish. Add Italian sausages and squares of polenta for a festive supper dish.
1/4 cup extra-virgin olive oil
1 medium eggplant, peeled and diced in 1/2” pieces
1 cup chopped onion
1 garlic clove, chopped
1 green or red bell pepper, seeded, cored and chopped
1/2 cup minced celery
1 cup canned or fresh tomato puree
1/3 cup chopped, pitted green olives
2 tbsp. capers drained and rinsed
2 Tbsp. red-wine vinegar
1 Tbsp. sugar
Freshly ground black pepper to taste
2 tbsp. chopped fresh Italian flat-leaf parsley
1/4 cup shredded Parmesan cheese (optional)
Heat 3 tablespoons of the oil in the 3.5 Qt. Buffet Casserole over medium heat. Add the eggplant and cook, stirring occasionally until the eggplant is almost translucent, about 10 minutes. Add remaining olive oil, onion, garlic, peppers and celery.
Cook, stirring, until onion is limp, about 10 minutes. Add the tomato puree, olives, capers, vinegar and sugar. Sprinkle lightly with a few grinds of pepper. Stir gently to combine. Cover and simmer, stirring occasionally, for about 30 to 40 minutes until very thick; add water only if necessary. Taste and add more seasonings if needed. Stir in parsley. Let cool, then refrigerate until used. Serve at cool room temperature topped with cheese if desired. Makes about 3 cups.
Note: Add 3 to 4 minced anchovy fillets for an extra fillip or pass them in a dish for diners to add to their portion - or not!
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