6 tbsp olive oil
2 lb eggplant, cut 1″ thick
2 cup yellow onion, chopped
1 cup red pepper, chopped
1 tsp garlic, minced
2 1/2 cup canned tomatoes, drained and chopped
1/4 cup red wine vinegar
2 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 cup pine nuts
1/2 cup fresh basil, chopped

How to prepare

In a skillet, heat 4 tbsp olive oil over med-high heat. Add the eggplant and saute until soft and browned (ab 10 min.).
Remove to a bowl and set aside. Add the remaining 2 tbsp olive oil to the pan and place over med high heat. Add the onion and sweet red pepper. Saute until soft (around 5 min.). Stir in garlic and cook 1 min. longer. Add the tomato, vinegar, browned eggplant, and sugar, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring frequently, for about 25 min.. taste and add more vinegar, sugar, salt, and pepper as needed. Sir in the pine nuts and basil. Simmer until heated through. Remove from heat and let cool to room temperature before serving, or cool, cover, and refrigerator for as long as two weeks.

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