Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings
1 pound Eggplants, cut into 1" dice
1 1/4 cup olive oil
1 pound celery with leaves, cut into 1" dice
1 pound onions, cut into 1" dice
3 cloves garlic, chopped
Salt & ground black pepper, to taste
1/4 cup tomato puree (paste)
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
1/3 cup sugar
1 pound green olives pitted (Spanish)
1/4 cup capers, rinsed
4 cups basil leaves
Red chili flakes, to taste
Primizie Crispbreads - your favorite flavor
1.In a large pan heat some of the olive oil and fry the celery and onions until soft - 3 Min
.2.Then add the olives, capers, basil and red chile flakes. Check seasoning and cool.
3.Saute garlic, eggplant and the remaining olive oil. Cook gently until slightly seared, season with salt and pepper and add the tomato paste.
4.Mix vinegar and sugar together in a separate pan, bring to a boil and taste (adjust if needed). Off the fire in a bowl, add this to the eggplant mixture, and toss in the other vegetables.
5.Check seasoning and cool completley on a sheet pan if needed.- this should taste sweet and tart and the vegetables need to have their integrity intact-not cooked to mush.