Riverland Farm

Delicious salty/sweet condiment.

Servings

4

Source

Joy of Cooking

Prep Time

45 minutes

Ingredients

  • 1 medium eggplant, cut into 1/2 cubes
  • 4 tbsp olive oil
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 2 clove garlic, minced
  • 1 1/2 cup canned plum tomatoes, coarsely chopped
  • 12 green olives, pitted, coarsely chopped
  • 1 1/2 tbsp capers, drained
  • 2 tbsp red wine vinegar
  • 1 tbsp tomato paste

Instructions

Peel and cube eggplant. Salt. Set aside. Heat 2 tbsp. oil and cook celery 4 minutes, until soft. Add onion and garlic and cook, stirring often, 5 minutes. Remove to bowl. Add 2 tbsp. olive oil to skillet, and cook eggplant, stirring constantly, until browned, 5-7 minutes. Add celery mixture, along with tomatoes, olives, capers, vinegar, tomato paste, 2 tsp. sugar, 1 tsp. fresh oregano, 1 tsp. salt, and pepper to taste. Bring to a boil, reduce heat to low and simmer 15 minutes, uncovered. Remove to bowl. Garnish with fresh minced parsley. Serve at room temperature with toasted crusty bread.

Wholesale Ordering

Please contact us for more information about wholesale produce.