A wonderful woman whom I met at a fun food event in NYC recently, forwarded me this classic Italian recipe. This would be a great dish to bring for picnics or outdoor gatherings as there are no ingredients that would spoil in the sun and it is delicious!
It is also a nice side dish for a meal any time.
OPTIONS: Toss with some orzo, rice or other pasta to turn it into a main dish. While the main feature of this dish is eggplant, I see no reason summer squash and zucchini can’t be used as substitutes or added. It would be delicious. And to spice it up, with the summer growing season on us, toss in a little hot peppers. If you are adding ingredients to the list below, be sure to increase the vinegar, sugar and oil slightly (start with 1 TBS vinegar to a pinch of sugar). For the oil, be sure the oil is enough to coat the vegetables when added to the sauté pan.
Thank you Angelina!
- 1 medium size eggplant, cut into 1/2 inch cubes
- 1 red pepper, seeds removed, and cut into a large dice
- 1 green pepper, seeds removed, and cut into a large dice
- 5 celery stalks, cut into a large dice
- 2 medium white onions, cut into a large dice
- green olives, pits removed and quartered (pimentos are fine to leave in)
- ½ tsp sugar
- 1/3 cup white vinegar
- 1.5 TBS sunflower oil (if you do not have sunflower oil, extra virgin olive oil is fine)
- In a large saucepan over med heat, add the sunflower oil and heat until it starts to shimmer (about 1 minute)
- Add in the vegetables (eggplant, red and green peppers, celery, onion, olives) and sauté (fry) them in the oil. Stir every minute or so until the eggplant is a nice golden brown on all sides (about 7 – 10 minutes).
- When they are almost cooked through and the eggplant a nice color, place them in a bowl and set aside. They will continue to cook as they are still hot.
- Add the vinegar and the sugar to the same pan and heat over med heat until the sugar dissolves ( about 2 minutes).
- When the vinegar is dissolved, add the vegetables back into the fry pan, toss with the vinegar and then let them boil in the sugar/vinegar solution for – 5 – 10 minutes. Stir often making sure nothing is burned and flavors are blending together.
- It is now ready to serve, hot, cold or room (outdoor) temperature.
This recipe can also be made and pickled for future use as a relish, added to a chicken, pasta dish for extra flavor or used as a topping on some toasted bread for an appetizer.
- Place the cooked mixture in pickling jars.
- Boil jars 2-3 minutes to kill any bacteria.
- Let the jars cool and then place them in a cool place.
- Can keep for 3 to 6 months.
Enjoy. I do see this on the menu for my July barbecue.