Farm Direct Coop Recipesor. . . what you can do with your share!

Submitted by Barbara Rotger
Adapted from “Carolyn’s Kitchen” by Carolyn Shohet

• 1 medium eggplant, cut into ½ inch cubes (no need to peel)
• 1/3 cup olive oil
• 1 celery stalk, coarsely chopped
• 1 green pepper, diced
• 2 cloves garlic, minced
• 6 ounces tomato paste
• 2 tablespoons wine vinegar
• ¼ cup water
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ½ cup stuffed green olives, sliced
• 1 tablespoon capers, drained

Garnish:

• 2 tablespoons pine nuts, toasted
• Minced fresh basil or parsley for garnish

1. Heat the olive oil in a Dutch oven and sauté the eggplant, onion, celery, green pepper, and garlic until vegetables are soft – about 10 minutes.
2. Add the remaining ingredients, cover, and simmer for 30 minutes. Cool to room temperature. (Can be refrigerated for up to a week.)
3. To serve, stir in the pine nuts, place in an attractive bowl, and top with fresh herbs.