Food Wine Sleep

Ingredients List

1 large eggplant (cut into large batons)
1 small-med onion (cut into large wedges 1/8ths)
1 celery stalk (fine dice)
1 green capsicum (green pepper) (cut into same size as onion)
2 small tins of whole peeled tomatoes (pierce tomatoes and allow to drain of liquid)
50 ml red wine vinegar
2 tbsps brown sugar
� cup pitted kalamata olives
2 tbsps capers
1 tbsp tomato paste
Extra virgin olive oil
Sea salt flakes
Black pepper corn mill

Recipe Description

This is a very versatile dish. It can be served as a first course; all it needs is a sprinkle of fresh shaved Parmesan cheese. It also makes a great main course accompaniment for lamb, game, poultry or beef. The only down side to this dish is you won't be able to eat it without a nice glass of red nearby, I find a relatively mellow merlot works nice with it.

Method Description

Brown eggplant in deep fryer or well oiled pan & drain well.
Soften onion and celery in some olive oil in a large pot (5-10 mins).
Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
Add vinegar, sugar, capers, olives and tomatoes.
Season & simmer for 10-15 minutes or until almost dry.
Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).