I sometimes add 1 teaspoon capers and/or 1/3 cup sliced green olives. I put this hot over pasta, use it as a side dish with meat or poultry, and also puree it quickly and spread it on sliced toasted baguette bread as an appetizer. It will keep a couple of days in the fridge.


  • 1 eggplant, unpeeled, cut into 1-inch cubes
  • 1 Tablespoon salt
  • 2 Tablespoons sugar
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons tomato paste
  • 1/3cup olive oil
  • 1 onion, coarsely chopped
  • 1 cup celery, cut into 1/2-inch pieces
  • 1/2 green pepper, cut into small pieces
  • 1/2 red bell pepper, cut into small pieces
  • 7 black pitted olives, pitted
  • 1 cup crushed tomatoes in puree


In a large colander, toss eggplant with salt and allow to drain for 30-60 minutes. Rinse eggplant with water and drain well. Mix together sugar, vinegar, and tomato paste. Reserve. Cover bottom of a large saute pan with the olive oil. Place pan on medium-high heat. When olive oil is sizzling, add eggplant and saute until it begins to glisten and soften. Add onions and continue cooking until eggplant begins to get very soft. Lower heat and add remaining vegetables. Cover and steam until peppers and celery are tender but crisp (about 5-10 minutes). Remove from heat and toss with tomato paste muxture, olives, and tomatoes.

Print this recipe

Submitted 6/13/05.
Source: Pasta and Co. Request
Submitted By: K.D. Bussman