Prep time
Cook time
Total time
Recipe type: Appetizer/Side Dish
Serves: serves 10
  • 2 eggplants
  • olive oil (enough to sauté the eggplant)
  • 5 celery stalks, chopped
  • 2 large onions, diced
  • 3 garlic cloves, minced
  • 4 tomatoes, seeded and coarsely chopped
  • ½ cup capers, drained
  • 1 cup olives (black or green), pitted
  • 1 cup of fresh parsley, chopped
  • ½ cup cider vinegar
  • 2 Tbsp sugar
  • Salt and black pepper to taste (remember that the capers and olives are salty)
  1. Cut the eggplants into cubes and sauté them in a little bit of olive oil until golden. Set aside;
  2. In the same pot sauté the celery, onions, and garlic until onions are translucent;
  3. Add the eggplant, tomatoes, capers, olives, parsley, vinegar and sugar;
  4. Adjust the salt, remembering that both the olives and the capers are salty, and add the black pepper;
  5. Over low heat stir everything, cover with the lid and cook for an additional 5 minutes;
  6. Serve cool with on a hard crust bread (Italian, whole wheat or sourdough) or toast;
Recipe by Easy Recipes, Etc™ at