Makes 8 Servings
2 eggplants, cut into small dice tossed with 1/2 cup olive oil
4 cloves garlic, finely chopped
1 yellow onion, finely diced
2 red peppers, seeded and cut into 1/4 inch pieces
2 yellow peppers, seeded and cut into 1/4 inch pieces
1/4 cup olive oil
1 cup pimento stuffed green olives, chopped
1/4 cup capers, drained
1/4 cup red wine vinegar
1/4 cup granulated sugar
1-28 ounce can of diced tomatoes in puree
- Spread the oil coated eggplant on a baking sheet and roast at 350˚ for 25 minutes.
- In a Dutch oven over medium-low heat add 1/4 cup olive oil. Sauté the garlic, onion and peppers. Add the olives, capers, vinegar, sugar and tomatoes and turn the heat down to low. Simmer, uncovered, for 15 minutes. Add the roasted eggplant to the tomato mixture and simmer for 15 minutes longer.
- Serve at room temperature.