1 eggplant, cubed
1 medium sweet onion, diced
4 cloves minced garlic
1 c. diced celery, including leaves
4 tbsp. tomato paste
1/4 c. diced red pepper
2 tbsp. olive oil
salt, pepper, onion and garlic powder to taste
2 tbsp. olive juice
2 tbsp. red wine vinegar
pinch of oregano
1/2 c. sliced green olives
2 tbsp. capers
1 tbsp. minced parsley
1c. toasted and cooled pignoli nuts
Heat olive oil in a large frying pan. Sauté eggplant for 3-4 minutes. Add seasoning and 1/3 c. water; cover and cook for 5-7 minutes.
Remove lid, add onions, garlic, celery, tomato paste and additional 1/3 c. water and seasoning, if desired.
Cook uncovered for 3-4 minutes, stirring frequently.
Stir in diced peppers, red wine vinegar and olive juice.
Continue cooking for 3-4 minutes.
Remove from heat and stir in olives, capers, parsley and pignoli nuts.
Chill several hours and serve with sliced Italian bread or toast.
It’s delicious over grilled chicken or fish!
