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  • 2 Medium Eggplants, chopped into 1-inch cubes

  • 1 tsp Salt, divided

  • 1/2 tsp Ground Pepper

  • 1 Onion, chopped

  • 2 Ribs Celery, sliced or chopped

  • 2 Red Bell Peppers, seeded chopped

  • 2 Cloves Garlic, minced

  • 1 14-16 ounce Can Crushed Tomatoes

  • 3 Tbsp Capers, drained

  • 1/4 Cup Fresh Parsley, chopped

  • 1 Tbsp Sugar

  • 2 Tbsp Red Wine Vinegar


  1. Preheat oven to 450°F.

  2. In a mixing bowl, toss cubed eggplant with 3 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.

  3. Spread eggplant in an even layer on a rimmed baking sheet and roast for 20 minutes; turn cubes for even browning and roast 10 minutes more. Remove from oven and set aside.

  4. In a Dutch oven over medium heat, warm remaining 1 Tbsp of olive oil. Saute onion, celery and bell peppers until softened, about 10-12 minutes.

  5. Stir in prepared eggplant, tomatoes, capers, olives, parsley, sugar, vinegar, and remaining salt and pepper.

  6. Reduce heat to medium-low and cook, stirring occasionally until mixture is thickened, about 30 minutes.

  7. Serve warm or at room temperature with toasted whole-grain bread.

  8. Refrigerate leftovers in an airtight container for up to 3 days.

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