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STEPS
INGREDIENTS
Cube Eggplant, Slice Celery, Mince Garlic, Drain Capers, Drain/Slice Green Olives, Dice Onion

Cube Eggplant, Slice Celery, Mince Garlic, Drain Capers, Drain/Slice Green Olives, Dice Onion

Step 2: Heat olive oil in pan. Add eggplant and cook until golden brown. Remove and set aside (preferably on a drying rack). Step 3: In same pan add celery and onion. Cook until fragrant.

Step 4: Combine green olives, garlic and capers with the celery and onions and cook for 5 minutes. Step 5: Add balsamic and red wine vinegar to taste.

Step 6: Add eggplant back into pan with all ingredients. Step 7: Add crushed tomatoes. Season with salt, pepper, oregano, and sugar. Lower heat and simmer for 8-10 minutes.

  • 6.0oz Green Olives
  • 5.0oz Capers
  • 1.0 Eggplant
  • 4.0 Celery Sticks
  • 1.0 White Onion
  • Balsamic (to taste)
  • Red Wine Vinaigrette (to taste)
  • Olive Oil (to taste)
  • Sugar (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • 7.0oz Crushed Tomatoes
  • 1.0 Garlic
  • Oregano (to taste)