6 T. olive oil

1 onion, chopped

2 garlic cloves, minced

2 celery stalks, chopped

1 lb. eggplant

14 oz. granulated sugar

2 1/3 c. red wine vinegar

1 oz. capers, drained

14 oz tomatoes, chopped

1 3/4 oz. green Sicilian olives

1 T. fresh parsley, chopped (for garnish)

Salt and pepper to taste 


Heat 2 T. of the oil in a large skillet. Add onions, garlic and celery to the skillet and cook, stirring for 3 to 4 minutes. Using a sharp knife, slice the eggplant into thick round slices. Now slice the eggplant into fours, and add to the skillet with the remaining oil. Cook for 5 minutes, or until golden.

Add the sugar, olives and tomatoes and stir until the sugar dissolves. Add the red wine vinegar, then reduce the heat and simmer for 10 to 15 minutes. Make sure the eggplant is tender and the sauce is thick. Add the capers, salt and pepper to the mixture. Stir a few minutes, then transfer to a serving dish and garnish with parsley. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno