1 can (16 oz) Diced Tomatoes
1/3 cup pitted Green Olives, sliced (optional)
1 tablespoon Capers (optional)
1 teaspoon Crushed Red Pepper
1 Celery stalk, diced
1 tablespoon Olive Oil
1 tablespoon Vegetable Oil
1 tablespoon Vinegar
1 tablespoon Basil (fresh or dry)
½ teaspoon Sugar
Salt to taste
- 1 large Eggplant
- 1 small Onion diced
- 1 can 16 oz Diced Tomatoes
- 1/3 cup pitted Green Olives sliced (optional)
- 1 tablespoon Capers optional
- 1 teaspoon Crushed Red Pepper
- 1 Celery stalk diced
- 1 tablespoon Olive Oil
- 1 tablespoon Vegetable Oil
- 1 tablespoon Vinegar
- 1 tablespoon Basil fresh or dry
- ½ teaspoon Sugar
- Salt to taste
- Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.
- In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.
- Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
- In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.
- Add the chopped celery and fry tree more minutes.
- Pour in the tomato sauce, olives, capers and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.
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