Ingredients
-
1 medium onion, diced
-
celery, diced,half the onion amount
-
4 tablespoons extra virgin olive oil
-
3 -4 cloves garlic
-
4 anchovies
-
1 teaspoon salt
-
1/4 teaspoon pepper
-
1 red bell pepper, diced into 1/2 inch cubes
-
1 medium eggplant, diced into 1/2 inch cubes (approx. 1-1/4 pounds)
-
3 cups peeled and diced tomatoes
-
1 tablespoon red wine vinegar
-
3 tablespoons capers, drained
-
1/2 cup chopped black olives
Instructions
- Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
- Meanwhile, mince the garlic, anchovies, salt and pepper together.
- Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
- Add the diced pepper and eggplant.
- Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
- (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked 10 to 15 minutes.
- Stir in the vinegar, capers, and olives.
- Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
- Put in a bowl and let it cool uncovered.
- When it's at room temperature, serve or refrigerate.