Recipes

Eggplant and Olive Sauce
  • Ingredients
  • 6 tablespoons olive oil
  • 1 small (about 1 pound) eggplant, trimmed, pared,
  • and cut into 1/2-inch chunks
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 cup chopped fresh tomatoes
  • 1/4 cup chopped crushed green olives
  • 1 tablespoon rinsed and drained small capers
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped Italian flat-leaf parsley
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • Pinch of sugar
Directions
  1. Heat 4 tablespoons of the oil in a large skillet over high heat; add the eggplant
  2. Saute, stirring con- stantly, until eggplant is tender and browned
  3. Transfer to a plate lined with paper towels to drain
  4. Add remaining 2 tablespoons oil to skillet
  5. Add onion, green pepper and celery, and saute stirring until tender, about 5 minutes
  6. Stir in the eggplant, tomatoes, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar
  7. Cover and simmer 5 min- utes
  8. Toss hot pasta with the sauce
  9. Serves 4.


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