Recipe published in Susan Plunkett’s Jazzberry’s Restaurant Cookbook
Serves 6
Ingredients
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
Directions
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.
