Riverland Farm

Delicious salty/sweet condiment.




Joy of Cooking

Prep Time

45 minutes


  • 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


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.

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