Thursday, February 23, 2012


I used to make this in college because it makes a huge pot of food that can be eaten all week long.  I'm not sure how many people this would feed, but I am guessing about eight.  It would be great served room temperature on top of some crusty bread as an appetizer at a party.  

Do lot be afraid of the eggplant.  I didn't even like eggplant when I first tried this recipe.  Over the years I have changed it a little for my tastes.  Feel free to add or subtract ingredients for your families liking.  

  • 2 Tbsp olive oil
  • 4 cloves garlic, chopped
  • 1/2 to 3/4 tsp red pepper flakes
  • 1 red bell pepper, seeded and chopped
  • 1 Cubanelle Italian long green pepper, seeded and chopped
  • 1 large white onion, chopped
  • 2 ribs celery, chopped
  • 1/2 c large green olives, pitted and chopped
  • 1.2 c black olives, seeded and chopped
  • 1-3oz jar capers, drained
  • 1/2 c golden raisins
  • 1 medium firm eggplant, chopped
  • 1 -32oz can diced tomatoes
  • 1 14oz can crushed tomatoes
  • 1 handful of flat-leaf parsley, chopped

1.  Preheat a large, deep pot on the stove over medium heat.  Add the oil and let it heat up a minutes, then add the garlic and red pepper.  As you chop each vegetable, add them to the pot, just until you get to the celery.  This whole process should take about 10 minutes.  Don't overcook the vegetables.

2.  Increase the heat a little and add the olives, capers, raisins and eggplant.  Add the tomatoes to the pot and give it one big stir.  

3.  Cover the pot and cook on medium to low heat until all the vegetables are soft.  Stir in the parsley and remove the pan from the heat.  **This can either be eaten warm like a stew with some crusty bread, or I like it cold like a dip.**  ENJOY!!

No comments:

Post a Comment