Ingredients
- 2 pounds eggplant diced
- 1 cup zucchini diced
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 cup Roma tomatoes diced
- 2 garlic cloves minced
- 1/2 cup olives green; pitted and quartered
- 2 tablespoons capers
- 6 tablespoons olive oil extra virgin
- 1/4 cup basil leaves chopped
- 3 tablespoons red wine vinegar
- salt and pepper to taste
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- Add eggplant, zucchini, celery, and onion to small bowl.
- Add tomatoes, garlic, olives, and capers to a separate bowl.
- Heat oil in a large sauté pan over medium-high heat.
- Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
- Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
- Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
- Remove from heat.
- Serve with bread, pita or as a side dish. Enjoy!
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