Recipe published in Susan Plunkett’s Jazzberry’s Restaurant Cookbook

Serves 6


5 Tbsp. olive oil

2 cups of eggplant, cubed (do not peel)

1 1/4 cup onion, chopped

1 cup green or red bell pepper, chopped

5 cloves of garlic, finely chopped

1 cup fresh tomatoes, cubed

2 Tbsp. pine nuts, chopped

1/4 cup green olives stuffed with pimentos

1/4 cup black olives, pitted

2 Tbsp capers, rinsed (optional)

2 Tbsp Balsamic vinegar

1 tsp. sugar

Herbs & Spices

1/4 cup fresh parsley

Pinch of cayenne pepper

1/4 tsp. oregano

1/8 tsp. anise or fennel seed

2 Tbsp fresh basil, or 1 tsp. dried

1/4 tsp. fresh whole rosemary, chopped

1/4 tsp. salt

1/8 tsp. pepper


Saute the eggplant, onion, garlic and peppers in olive oil over high heat, moving the pan in a back to forth motion frequently. Cook for about 5 minutes and then add the cubed tomatoes, pine nuts, herbs and spices.

Saute for 2 minutes, or until the eggplant is soft but not mushy. Add the olives, capers (if using), vinegar and sugar and cook for about 2 more minutes.

Sample the mixture and adjust the spices to your liking. Serve warm or cold with crackers, bagel chips, flatbread or baguette slices.