Olive oil
2 lbs. eggplant, cut into 1″ cubes (no need to peel)
1 large yellow sweet onion
2 stalks celery, roughly chopped
kosher salt and freshly ground black pepper to taste
6 oz can tomato paste, thinned with 1/4 cup water*
6 oz. green olives, pitted and roughly chopped
1/2 cup red wine vinegar
1/2 cup raisins
1/4 cup (3 fl. oz. jar) salt-packed nonpareil capers, drained
3 tablespoons sugar

Preheat oven to 400 degrees. Place the eggplant cubes on baking sheets, drizzle with oil and salt. Roast for 25 minutes.

In a pot with oil saute onion and celery until softened. Add the thinned tomato paste and cook down. Add olives, vinegar, raisins, capers and sugar and simmer. Add the eggplant, simmer for 15 minutes and turn off. Best if set in the fridge for a day or two before serving. Serve room temperature or warm.

*The tomato paste made this very rich and perfect for winter (there’s three feet of snow on my front lawn!) In the summer time to lighten it up I would use 1-2 Tbsp of thinned tomato paste plus 1 can of drained diced tomatoes instead.


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
January 2015
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